Why You’ll Love Peanut Brittle Recipe

I like this recipe because it’s fast, dramatic, and incredibly rewarding. I enjoy how the candy transforms in minutes, how the baking soda creates that light, airy crunch, and how the peanut butter gives it a deep, irresistible flavor. It’s sweet, salty, crunchy, and perfect for gifting or snacking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 teaspoons butter, softened, for greasing the pan
1/2 cup water
2 cups granulated sugar
1 cup light corn syrup
1/2 teaspoon kosher salt
2 cups creamy peanut butter, 18 ounces
1 and 1/2 teaspoons vanilla
2 cups dry roasted salted peanuts
1 tablespoon baking soda

Directions

I start by preparing the pan, rubbing the softened butter evenly over the bottom and sides of a half sheet baking pan, then set it aside.

I place the peanut butter in a microwave-safe measuring cup and heat it for 1 to 2 minutes until fully melted and pourable. I set it aside so it’s ready to go.

In a heavy-bottomed pot, I add the water, then carefully pour the sugar into the center of the pot, avoiding the sides. I add the corn syrup and kosher salt.

I set the pot over medium-low heat and stir gently until all the sugar dissolves. I make sure the mixture feels completely smooth with no graininess.

Once dissolved, I increase the heat to medium and bring the mixture to a full boil. I stop stirring and let it cook until it reaches 300°F on a candy thermometer.

I remove the pot from the heat and immediately stir in the melted peanut butter until smooth. I add the vanilla and mix again, then stir in the peanuts.

Working quickly, I add the baking soda and stir vigorously. The mixture foams up immediately.

I pour the brittle onto the prepared pan and spread it out to the edges as fast as possible before it begins to harden. I let it cool completely for about 3 hours.

Once set, I break the brittle into uneven pieces using my hands.

Servings and Timing

I usually get about 45 pieces from this recipe. The prep time takes around 10 minutes, the cook time is about 10 minutes, and the cooling time is roughly 3 hours, bringing the total time to about 3 hours and 20 minutes.

Variations

I sometimes add a pinch of flaky sea salt over the top while it’s still warm for extra contrast. I also like mixing in chopped peanuts along with whole ones for more texture. When I want a deeper flavor, I slightly toast the peanuts before using them.

Storage/Reheating

I store the brittle covered at room temperature for up to 2 weeks. I never refrigerate it because that makes it sticky instead of crisp. I also freeze it in layers separated by parchment paper for up to 3 to 4 months and let it thaw at room temperature before eating.

FAQs

Why do I need a candy thermometer?

I use it to ensure the sugar reaches the hard crack stage for proper brittleness.

What does baking soda do?

I add it to create air bubbles, which makes the brittle lighter and easier to bite.

Can I use chunky peanut butter?

I prefer creamy for smoother texture, but chunky works if I want extra crunch.

Why avoid stirring while boiling?

I don’t stir to prevent crystallization in the sugar syrup.

How fast do I need to work?

I move quickly after adding baking soda because the brittle sets fast.

Can I use unsalted peanuts?

I can, but I prefer salted for better balance.

Why is my brittle sticky?

That usually means it didn’t reach a high enough temperature.

Can I double the recipe?

I don’t recommend doubling because it’s harder to manage at high temperatures.

Is brittle supposed to be thin?

I like it thin and flaky, which gives the best texture.

Is this good for gifting?

I think it’s perfect for holiday gifts and candy boxes.

Conclusion

I love this peanut brittle because it completely redefines what brittle can be. With its flaky texture, rich peanut butter flavor, and perfect sweet-salty balance, it’s a recipe I keep coming back to whenever I want something nostalgic, crunchy, and completely addictive.

---

Print