Peanut Brittle Recipe (2024)

Learn how to make perfectly crispy peanut brittle with only 3 ingredients! Loaded with crunchy peanuts and an irresistible crispy bite, you’ll never buy the store-bought stuff again. No corn syrup is needed, though you’d never be able to tell!

Peanut Brittle Recipe (1)

My family loves it when I break out the peanut brittle. It’s one of our favorite foolproof holiday treats (like pumpkin brownies and pecan pie brownies) that’s perfect for family gatherings and parties.

This peanut brittle is crunchy, sweet, and has a satisfying buttery flavor. Plus, since there’s no corn syrup, I don’t have to feel guilty for sharing it with my family and friends.

Both kids and adults can’t get enough of this brittle. It’s always gone before I know it, so I usually make a double batch, just so I’m guaranteed to get a piece!

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make peanut brittle
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More no bake dessert recipes
  8. Peanut Brittle Recipe (Recipe Card)

Why this recipe works

  • 3 ingredients. That’s right, just 3 ingredients are all you’ll need, and you likely have all of them on hand already.
  • Healthier alternative. Like my peanut butter Rice Krispie Treats, this peanut brittle is free of corn syrup, though it’s still crunchy and sweet, so no one will even notice.
  • Easy to make ahead. Like Turkish delight, peanut brittle is easy to make in advance and store until you need it, making it a convenient treat. It’s also a fabulous edible gift.
  • Perfect texture and flavor. This recipe makes sweet and savory peanut brittle with a signature snap and the perfect amount of crunch.

What I love most about this recipe is how nostalgic it is. Like my 3-ingredient chocolate fudge, this peanut brittle is sure to bring back fond memories for everyone you share it with!

Ingredients needed

Like I mentioned earlier, this recipe calls for only three ingredients, including the star of the show: peanuts! Here is what you’ll need:

  • Sugar. Either white, raw, or brown sugar will work. Just keep in mind brown sugar has a strong molasses flavor to it.
  • Butter. I prefer unsalted butter, so it’s sweeter than salty.But of you like a little sweet and salty combination, use salted butter.
  • Chopped peanuts. Opt for dry roasted peanuts.
  • Salt. If you didn’t use salted peanuts or salted butter, add a touch of salt.

Find the printable recipe with measurements below.

How to make peanut brittle

Step 1- Prep work: Line a baking sheet with parchment paper.

Step 2- Melt the sugar: Add sugar to a large saucepan or skillet over medium heat. Let the sugar melt while stirring occasionally with a wooden spoon. Continue doing this until it turns into a thick caramel syrup.

Step 3- Add butter and peanuts: Once the sugar has completely melted, add the butter and mix until fully incorporated and the candy reaches a hard crack stage. Stir in the peanuts.

Step 4- Shape the brittle: Transfer the brittle mixture onto the prepared baking sheet and spread it into an even thin layer using a rubber spatula.

Step 5- Refrigerate and serve: Store the brittle in the refrigerator for at least an hour to firm up. Then, break it apart into bite-sized pieces and enjoy!

Peanut Brittle Recipe (2)

Recipe tips and variations

  • Use a candy thermometer. This is my #1 tip to prevent the sugar burning. Your sugar and butter mixture should be transferred to the baking sheet when it reaches 300F (most thermometers have an option for a ‘hard crack’).
  • Don’t freeze until the brittle cools. Otherwise, it will get too firm and be hard to eat. Your patience will be rewarded!
  • Don’t let the sugar boil. If the sugar boils before all the crystals have melted, the sugar will crystalize, and you’ll have to start over.Again, candy thermometer!!
  • Make extra crunchy brittle. Add one teaspoon of baking soda at the end of the cooking process. It creates little air bubbles in the brittle, adding even more crunch to every bite.
  • Add vanilla extract. One teaspoon should add the perfect amount of vanilla flavor if that’s what you’re looking for.
  • Swap the peanuts. If you’re not a fan of peanuts or have an allergy, you can make this exact recipe with almonds, walnuts, pecans, cashews, macadamia nuts, hazelnuts, or a combination of nuts.
  • Make it vegan. Simply swap the butter for a vegan alternative.

Storage instructions

To store: Peanut brittle should be stored at room temperature in an airtight container for up to 6-8 weeks. Refrigerating the brittle could cause it to soften.

To freeze: If you’re planning on freezing the brittle, don’t break it up into chunks, otherwise, the pieces will stick to each other. Instead, store it in large sheets with parchment paper in between. Stored in a freezer-safe container, it should be kept for up to 6 months. Allow it to thaw overnight in the fridge before eating.

Peanut Brittle Recipe (3)

Frequently asked questions

Why is my peanut brittle not crunchy?

Your peanut brittle may not be crunchy if it wasn’t cooked for long enough to reach 300F. Having a candy thermometer can help ensure the brittle mixture reaches the right temperature to get that signature crack.

What does baking soda do to brittle?

Baking soda creates small air bubbles in brittle, giving it a little extra crunchy texture.

Why is my peanut brittle bitter?

If your peanut brittle is bitter, it could be because the sugar got burnt while cooking. If it reaches above 350F, it will likely have a burnt and bitter flavor.

More no bake dessert recipes

  • Brownies
  • Oatmeal cookies
  • Fudge cookies
  • Oreo cheesecake
  • Peanut butter cookies

Peanut Brittle Recipe (4)

Peanut Brittle Recipe

5 from 81 votes

Learn how to make perfectly crispy peanut brittle with only 3 ingredients! Loaded with crunchy peanuts and an irresistible crispy bite, you’ll never buy the store-bought stuff again. No corn syrup is needed, though you’d never be able to tell!

Servings: 36 servings

Prep: 5 minutes mins

Cook: 5 minutes mins

Total: 10 minutes mins

Rate This Recipe

Print

Ingredients

Instructions

  • Line a large baking sheet with parchment paper.

  • Add the sugar to a large saucepan or skillet over medium heat. Let the sugar melt, stirring occasionally with a wooden spoon. Continue doing this until it turns into caramel syrup.

  • Once the sugar has completely melted, add the butter and mix until fully incorporated. Stir through the peanuts.

  • Transfer the peanut brittle mixture onto the lined sheet and spread out using a rubber spatula.

  • Refrigerate it for at least an hour to firm up. Once firm, break it apart into bite sized pieces.

Notes

TO STORE: Peanut brittle should be stored at room temperature in an airtight container for up to 6-8 weeks. Refrigerating the brittle could cause it to soften.

TO FREEZE: If you’re planning on freezing the brittle, don’t break it up into chunks, otherwise, the pieces will stick to each other. Instead, store it in large sheets with parchment paper in between. Stored in a freezer-safe container, it should be kept for up to 6 months. Allow it to thaw overnight in the fridge before eating.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSodium: 42mgPotassium: 36mgFiber: 0.4gSugar: 3gVitamin A: 158IUCalcium: 8mgIron: 0.2mgNET CARBS: 4g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally posted December 2019, but updated to include new information and new photos for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Peanut Brittle Recipe (2024)

FAQs

Why add baking soda to peanut brittle? ›

Baking soda is also very important at this stage since it reacts to the heat, creating carbon dioxide that aerates the caramel, enabling it to snap when someone bites into it rather than requiring them to gnaw at it until it breaks or pulls apart.

Why didn't my homemade peanut brittle get hard? ›

The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.

Why did my peanut brittle turn out chewy? ›

Why did my peanut brittle turn out chewy? The likely cause is that the sugar mixture didn't reach the proper hard crack stage temperature. Ensuring it reaches 300˚F is key to getting that classic brittle texture.

How long does peanut brittle last? ›

To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.

How do you keep peanut brittle crispy? ›

#1 - Store in an airtight container

It should come as no surprise that storing your peanut brittle in airtight containers is one of the best ways to store peanut brittle. Keeping air out helps maintain your brittle's freshness by minimizing the amount of moisture that might come into contact with your sweet treat.

Can you overcook peanut brittle? ›

If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky.

Why is peanut brittle bad for you? ›

Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

Why is my peanut brittle not turning brown? ›

Next time, cook at a lower temperature. Also, make sure to add your peanuts once the syrup reaches the soft ball stage (239°F). The nuts add proteins, which are a key component in the browning reactions that make brittle the rich caramelized brown color.

Why is my peanut brittle bitter? ›

Those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

Can I freeze homemade peanut brittle? ›

Can You Freeze Peanut Brittle? Yes! You can freeze peanut brittle for up to three months, but it will slightly alter the texture.

How do you fix crumbly peanut brittle? ›

Reviving stale peanut brittle is possible to some extent. You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes. This can help to soften it a bit and restore some of its original texture.

Why did my peanut brittle crystallize? ›

With a higher number of micro-crystals, the sugar has more sites on which to crystallize, and so crystallization ultimately happens faster. Having said all of that — if you don't have a piece of stone, you can used a buttered rimmed baking sheet or one lined with a nonstick silicone baking sheet.

What is the purpose of adding baking soda, butter, and calamansi juice during peanut brittle processing? ›

Why do you put baking soda in peanut brittle? In short: the alkaline of the baking soda reacts with the acids of the sugar to creates lots of CO2 bubbles. This interrupts the crystalline structure, making it more delicate and easily cracked…and thus more “brittle”.

What does baking soda do in candy making? ›

The secret is in the baking soda. As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO2 that get trapped, making the sugar porous and, well… brittle.

What is the interfering agent in peanut brittle? ›

Examples of interfering agents include corn syrup and cream of tartar. A key step in making brittle is heating the syrup to the proper temperature. Typically, this is the hard crack stage or 300° to 310°F.

References

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