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The short answer: Here's how to make peanut brittle: boil sugar, light corn syrup and water to 240°F, add raw peanuts and keep cooking to 300°F, then stir in butter, vanilla and baking soda and spread it thin on a buttered sheet pan. It hardens in about 30 minutes and snaps into pieces. The whole batch takes about 45 minutes and makes roughly 1 pound of candy.
Our picks for how to make peanut brittle
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Peanut brittle ingredients
Measure everything before you start. Once the sugar hits 300°F, there's no time to look for the baking soda.
| Ingredient | Amount (about 1 lb) | Why it matters |
|---|---|---|
| Granulated sugar | 1 cup | The candy base |
| Light corn syrup | 1/2 cup | Prevents grainy sugar crystals |
| Water | 1/4 cup | Dissolves the sugar evenly |
| Raw peanuts | 1 to 1 1/2 cups | They toast in the hot syrup |
| Butter | 2 tbsp | Flavor and a softer bite |
| Vanilla extract | 1 tsp | Rounds out the caramel |
| Baking soda | 1 tsp | Creates the airy, crisp texture |
| Salt | 1/4 tsp | Balances the sweetness |
You'll also need a heavy 2- to 3-quart saucepan, a heatproof spatula, a candy thermometer and a buttered rimmed baking sheet.
How to make peanut brittle step by step
- Prep the pan. Butter a rimmed baking sheet or line it with a silicone mat. Set the butter, vanilla, baking soda and salt next to the stove.
- Dissolve the sugar. Stir the sugar, corn syrup and water in the saucepan over medium heat until the sugar dissolves.
- Boil to 240°F. Clip on the thermometer and boil without stirring until it reads 240°F.
- Add the peanuts. Stir in the raw peanuts. Keep stirring often, since the peanuts can scorch on the bottom.
- Cook to 300°F. Cook until the syrup reaches 300°F and turns light amber. This usually takes 8 to 12 minutes after adding the nuts.
- Add butter, vanilla and salt. Take the pan off the heat and stir them in. The mixture will sputter.
- Stir in the baking soda. It foams up right away. Stir just until mixed.
- Spread it thin. Pour onto the pan and spread fast with the spatula. Thinner brittle is easier to eat.
- Cool and break. Let it cool completely, 30 to 45 minutes, then break it into pieces.
Hot sugar causes serious burns. Keep children and pets out of the kitchen while the syrup cooks, and never taste it from the spoon.
Candy temperatures and what they mean
A candy thermometer takes the guessing out of brittle. Test yours in boiling water first: it should read 212°F at sea level. At higher elevations water boils lower, so subtract the difference from each target.
| Stage | Temperature | Cold water test | Used for |
|---|---|---|---|
| Soft ball | 235°F to 245°F | Soft ball that flattens | Fudge, the first peanut brittle stop |
| Firm ball | 245°F to 250°F | Firm ball that holds its shape | Caramels |
| Hard ball | 250°F to 265°F | Hard but sticky ball | Divinity, marshmallows |
| Soft crack | 270°F to 290°F | Threads that bend | Taffy, butterscotch |
| Hard crack | 300°F to 310°F | Threads that snap | Peanut brittle, toffee, lollipops |
Microwave peanut brittle
If you don't have a candy thermometer, the microwave method is more forgiving. Use a 2-quart glass bowl and hot pads.
- Microwave 1 cup sugar and 1/2 cup corn syrup on high for 4 minutes.
- Stir in 1 cup raw peanuts and microwave 3 to 4 minutes more.
- Stir in 1 tablespoon butter and 1 teaspoon vanilla; microwave 1 to 2 minutes, until light golden.
- Stir in 1 teaspoon baking soda and pour onto the buttered pan right away.
Microwaves vary by wattage, so watch the color more than the clock.
Troubleshooting peanut brittle
| Problem | Likely cause | Fix next time |
|---|---|---|
| Chewy or sticky | Didn't reach 300°F, or humid storage | Check the thermometer; store airtight |
| Grainy | Sugar crystals on the pan sides | Use corn syrup; brush sides with a wet pastry brush |
| Burnt taste | Went far past 310°F | Pull it off the heat at 300°F to 305°F |
| Too thick and hard | Spread too slowly | Spread the moment it's poured; butter the spatula |
| Flat and glassy | Old baking soda | Use fresh baking soda |
Storing and gifting peanut brittle
Store brittle in an airtight tin at room temperature for 2 to 3 weeks. Layer pieces with parchment so they don't stick.
Peanuts are one of the major food allergens listed by the FDA, so label every gift with "contains peanuts and milk." The FoodSafety.gov tips for food gifts suggest mailing packages early in the week so they don't sit in a facility over the weekend, and telling the recipient how to store what you sent. Brittle is shelf-stable, so a sturdy tin and a simple "keep sealed at room temperature" note are all it needs.
Plan your holiday baking and gifts
Homemade candy is a thoughtful gift that's easy on the budget. The Christmas Budget & Gift Planner ($4.99) helps you list who gets a tin and what each one costs. The Holiday Season Bundle ($15.99) includes that planner, the Meal Planner & Grocery List and four more printables. Save the final recipe in the Family Recipe Binder ($6.99). Browse every holiday printable or all our Printables.
Our free Holiday Budget Starter Kit is three US Letter pages we email you after you join our list.
See also
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- Instant download, 14-day fix-or-refund promise
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Frequently asked questions
How do you make peanut brittle? To make peanut brittle, boil 1 cup sugar, 1/2 cup light corn syrup and 1/4 cup water to 240°F, stir in 1 cup raw peanuts, cook to 300°F, then stir in butter, vanilla and baking soda and spread thin on a buttered pan to cool.
What temperature do you cook peanut brittle to? Cook peanut brittle to the hard crack stage, 300°F to 310°F on a candy thermometer. Below about 295°F it stays chewy and sticky; much past 310°F the sugar starts to taste burnt.
Why is baking soda added to peanut brittle? Baking soda reacts with the hot sugar and releases tiny bubbles. Those bubbles make peanut brittle lighter and easier to bite instead of glassy and hard, so stir it in quickly right before pouring.
Why is my peanut brittle chewy? Peanut brittle turns chewy when the syrup doesn't reach 300°F or when humid air softens it after cooling. Test your thermometer in boiling water first, and store the brittle airtight right after it hardens.
Can you make peanut brittle without a candy thermometer? Yes, you can use the cold water test. Drop a little syrup into ice water; at the hard crack stage it forms brittle threads that snap cleanly. Golden amber color is another clue, but a thermometer is more reliable.
Can you make peanut brittle in the microwave? Peanut brittle can be made in the microwave in about 10 minutes using a 2-quart glass bowl. Times depend on wattage, so watch for a light golden color and use hot pads, since the bowl gets extremely hot.
How long does homemade peanut brittle last? Homemade peanut brittle lasts about 2 to 3 weeks at room temperature in an airtight container. Keep it away from humidity and the dishwasher steam, which make it sticky.
Can you use roasted peanuts in peanut brittle? Raw peanuts are traditional because they toast in the hot syrup. Roasted peanuts work too; add them later, right after the syrup reaches 300°F, so they don't scorch.
Is peanut brittle a good homemade Christmas gift? Peanut brittle makes a sturdy, budget-friendly Christmas gift because it ships well and keeps for weeks. Pack it airtight and label it clearly with peanuts, butter and any other allergens.
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Sources
- FDA: Food allergies fda.gov
- FoodSafety.gov: Holiday tips for food gifts foodsafety.gov
