Mom's Best Peanut Brittle
jeffraben.com/recipes · No. 622
This homemade peanut brittle is sweet and salty with the perfect candy crunch. This easy recipe is perfect for holiday gifts—it wows every time.
Ingredients
Method
- Measure out all ingredients before starting. Grease a large rimmed baking sheet; set aside.
- Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat.
- Stir until sugar is completely dissolved and the mixture comes to a boil, about 5 minutes.
- Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C). Don't be tempted to stir too much as this can make the brittle turn grainy.
- Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes.
- Use a mallet to break peanut brittle into pieces.
- Enjoy!
Additional Time: 30 mins. Total Time: 55 mins. Yield: 1 pound candy. Submitted by Amanda, Updated October 8, 2026. Tested by Allrecipes Test Kitchen. Cook's Note: If you don't have a candy thermometer, try dropping a small amount of the boiling syrup into a bowl of cold water. If it forms hard, brittle threads, it's ready. You can use a silicone baking mat instead of greasing the baking sheet to prevent sticking. This brittle is also delicious made with macadamia nuts for a special gift. Break into large shards and package in cellophane bags with a nice ribbon. Nutrition Facts (per serving): 144 Calories, 6g Fat, 22g Carbs, 2g Protein. Community reviews mention variations: adding 1 tsp vanilla, warming the cookie sheet, substituting chopped almonds and almond extract, using raw peanuts with skins for darker/richer brittle, watching temperature closely as it rises quickly from 280°F to 300°F, using roasted peanuts added later in cooking to avoid scorching.