Recipes » Dessert Recipes » Classic Homemade Peanut Brittle

Classic Homemade Peanut Brittle

Classic peanut brittle - easy to make at home and great for Christmas gifts!
4.7 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Peanut brittle in a candy gift box with Christmas tree lights in the background.

Classic Homemade Peanut Brittle with salty, roasted peanuts suspended in a sweet sugary brittle. Always a part of our Christmas holidays.

I can’t remember a Christmas of my childhood that did not include peanut brittle. Well, of course, it would since my Daddy was a peanut farmer!

Peanut brittle in a candy gift box with Christmas tree lights in the background.

That’s probably why I always search out the red-skinned Spanish peanuts for my peanut brittle. They’ve always been my favorite for a roasted peanut.

They’re very small and have a more pronounced taste than any other peanut. Of course, that’s just a personal preference and you can use any roasted or raw shelled peanut that you like in this brittle.

Peanut brittle is one of those holiday candies that makes a great gift. People of all ages just really seem to enjoy it. I’ve never had anyone turn it down.

Now, I’m not going to have my usual step-by-step photos for you on this recipe. I mean, really, have you ever tried to manage a camera with one hand and 310 degree boiling sugar with the other? Yeah. Hope you see my predicament with that.

How to Make Classic Peanut Brittle

Before you start cooking your brittle, go ahead and measure out all your ingredients and have them ready. Also, line a large baking sheet with heavy-duty aluminum foil and spray the foil lightly with cooking spray.

Combine the sugar, light corn syrup, and salt in a heavy bottomed saucepan. Cook over medium heat, stirring constantly until the mixture starts to boil. Cook at a boil, without stirring, for five minutes or until a candy thermometer registers 310 degrees (hard crack stage). Add the peanuts and cook 2 to 3 minutes more. The mixture should be golden brown.

Remove the pan from the heat and stir in the butter, vanilla, and baking soda. Pour the mixture onto the foil-lined baking sheet, spreading it out with a wooden spoon. Let it stand until it has hardened and is completely cool.

Lift the foil to break the brittle into pieces. Store in an airtight container.

Peanut brittle in a candy gift box with Christmas tree lights in the background.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Recipe

Peanut brittle in a candy gift box with Christmas tree lights in the background.

Classic Homemade Peanut Brittle

Classic peanut brittle – easy to make at home and great for Christmas gifts!
4.67 from 3 votes
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 193kcal
Author: Lana Stuart

Ingredients

  • 1 cup sugar
  • ½ cup light corn syrup
  • teaspoon salt
  • 1 cup redskin Spanish peanuts or other roasted shelled peanuts
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda

Instructions

  • Before beginning, measure all ingredients.
  • Line a baking sheet with heavy duty aluminum foil and spray the foil lightly with cooking spray.
  • Combine sugar, light corn syrup and salt in a heavy bottomed saucepan.
  • Cook over medium heat, stirring constantly, until mixture starts to boil.
  • Cook at a boil, without stirring, for five minutes or until a candy thermometer registers 310 degrees (o syrup tests for hard crack stage).
  • Add the peanuts and cook 2 to 3 minutes more. Mixture should be golden brown.
  • Remove from heat and stir in the butter, vanilla and baking soda.
  • Pour the mixture onto the foil-lined baking sheet, spreading it out with a wooden spoon.
  • Let stand until hardened and cool.
  • Lift the foil to break the brittle into pieces.
  • Store in an air tight container.

Notes

Nutrition Information

Serving: 1 | Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 144mg | Potassium: 93mg | Fiber: 1g | Sugar: 28g | Vitamin A: 58IU | Calcium: 16mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on December 12, 2011.

Leave a Reply

Your email address will not be published.

Recipe Rating




17 Comments

  1. Do you have an easy Divinity recipe? My mom made the best but she pasted away in May of this year. Thank you.

  2. I really love peanut brittle and never get to eat it! Now you’ve given me the recipe I can eat it forever! Wow just fabulous! And a gift? What? I’d have to give some of it away?

  3. Oh Lana, My mom used to make peanut and sesame brittle when we were growing up. What a great idea for a gift package this season. Happy Holidays!

  4. I 100% understand your predicament with cooking and taking photos! It’s tough!
    I’ve never made peanut brittle, but now I’m craving it! I will definitely add your recipe to my holiday baking list!

    1. Most of the time it’s not a problem to manage the camera with the cooking. However, with boiling hot sugar – that’s a different story completely :-)

  5. I’ve never made peanut brittle before, but I have fond memories of my grandfather making it every year when I was a child. Maybe it’s time for me to give it a try.

    1. It’s easy, Christin! Just watch your thermometer carefully because it’s easy to get distracted and let it burn :-)