Old-Fashioned Peanut Brittle Recipe

Our old-fashioned peanut brittle recipe is a classic, crunchy treat with a golden caramel snap and plenty of roasted peanuts. Simple ingredients, big nostalgic flavor, and perfect for gifting or snacking!

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There’s something so nostalgic about a batch of homemade peanut brittle. The glossy caramel, the salty roasted peanuts, and that perfect snap when you break it into pieces.

Peanut brittle is one of those old-fashioned candies that instantly feels cozy and festive, whether you’re making it for holiday gifting or just craving a sweet, crunchy treat.

The Best Peanut Brittle

This recipe is simple, foolproof, and tastes just like the classic peanut brittle Grandma used to make in the 80s.

No fancy equipment required, just a saucepan, a candy thermometer, and a little patience while the sugar does its magic. Break it up, pack it in tins, tie it with ribbon, or sneak a few pieces straight off the tray… no judgment here!

Candy Thermometer Tips

Do you really need a candy thermometer to make peanut brittle candy?

It’s highly recommended — but technically, no, you don’t absolutely need a candy thermometer to make peanut brittle.

Candy thermometers don't have to be expensive (you can pick up an analog one for $10-15), and you'll probably find you use yours all the time.

👉 A candy thermometer makes peanut brittle foolproof because the sugar mixture needs to reach 300–305°F (hard crack stage) for the brittle to set properly. Using a thermometer guarantees the perfect snap that's not chewy and not burnt.

💡 But if you don’t have one, you can still make peanut brittle. You’ll just need to rely on visual cues:

• The mixture turns a deep golden amber
• The bubbles become small, tight, and foamy
• A drop of the mixture in cold water hardens instantly and breaks cleanly
• The peanuts start to smell toasty but not burnt

So a candy thermometer isn’t mandatory, but it definitely takes the guesswork out. If you’re new to candy-making, using one makes the process much easier and more consistent.

Clip your candy thermometer to the side of your pot. Make sure the bulb is fully submerged in the candy liquid so it takes an accurate reading.

‼️ Keep in mind that you are working with very hot sugar that can cause severe burns if not handled properly.  Always keep the little ones away from the stove while making this recipe, and remember to never walk away from the hot pot.

Peanut Brittle Ingredients

Here's what you'll need to make peanut brittle:

• ¾ cup water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter, cubed
• 2 ½ cups salted dry roasted peanuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

Ingredient Note: When you buy roasted & salted peanuts, try to buy a brand that does not still have the skins on the peanuts. They may be labeled as “blanched”.

If you can't find this kind and all you can get are peanuts with the skins on, don't worry, you can still use them. You'll just find some of the skin flecks end up in the brittle.

Either way, we recommend buying fresh peanuts for making candy, as older peanuts can add a bitter taste.

How to Make Peanut Brittle

1: Line a large sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.

2: To a 3-4 quart stainless steel sauce pot, add the water, granulated sugar, and corn syrup. Gently stir to combine. Place a candy thermometer onto the side of the pot, being sure it does not touch the bottom, and that the bulb is fully submerged into the syrup for an accurate reading.

3: Turn the heat to medium and allow the sugar to boil, undisturbed, until the temperature reaches 250°F (firm ball stage). This can take anywhere between 20-25 minutes depending on how your pot holds and distributes heat.

4: Slowly stir in the butter until fully melted, then stir in the peanuts until evenly incorporated.

5: Allow the mixture to cook and bubble, while stirring occasionally, until the temperature reaches 300°F-305°F (hard crack stage). This will take another 10-15 minutes. Remove from the heat immediately to stop the cooking.

6: Stir in the vanilla extract and baking soda until thoroughly combined. Be careful as the mixture will bubble up and get foamy when the baking soda is added.

7: Quickly pour the hot peanut brittle mixture onto the prepared baking sheet and spread to a thin (approximately ¼ inch thick), even layer using a silicone spatula. The brittle will harden quickly so you need to work fast to ensure an even thickness for the cooled brittle.

8: Allow the peanut brittle to cool completely at room temperature before removing the parchment paper and breaking into bite-sized pieces. Plate for serving immediately or add to a container for storage.

Serving and Gifting Ideas

This easy peanut brittle is a delicious snack, but it's also a classic, welcomed gift.

🎁 Holiday Tins: Scoop the brittle into decorative tins. It's perfect for office treats, neighbor gifts, or cookie exchanges.

🎀 Ribbon Bundles: Stack a few pieces and tie them with ribbon or twine for simple, charming party favors.

📦 Gift Boxes: Fill small boxes with peanut brittle and add a holiday tag. So great for teachers, exchanges, or easy just-in-case gifts to have around the holidays.

🍬 Cellophane Bags: Package brittle in clear bags tied with festive ribbon for a classic, budget-friendly gift option.

How to Store Peanut Brittle 

If you want to get a head start on holiday treats (or just like to plan ahead), peanut brittle is a great make-ahead candy. Stored properly, it keeps its perfect crunch for weeks—making it ideal for gifting.

🕒 Room Temperature Storage (Best Option)

• Keep brittle in an airtight container at room temp for up to 3 weeks.
• Avoid humidity. Moisture makes brittle soft and sticky.
• Layer pieces with wax or parchment paper to prevent sticking.
• Seal tightly in a freezer-safe container or heavy-duty storage bag.

❄️ Freezer Storage (Up to 2 Months)

• Freeze brittle for up to 2 months if you’re prepping well ahead of the holidays.
• Room temperature storage will always give the best texture and crunch, so freeze only if needed.

🌡️ Important Tip For Thawing Frozen Peanut Brittle

After you remove the container from the freezer, allow it to come to room temperature before opening it. This prevents condensation from forming and keeps your candy crisp.

Peanut Brittle

Our old-fashioned peanut brittle recipe is a classic, crunchy treat with a golden caramel snap and plenty of roasted peanuts. Simple ingredients, big nostalgic flavor, and perfect for gifting or snacking!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

4.84 from 6 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 2 pounds

Calories 441 kcal

Ingredients

  

1x2x3x

• ¾ cup water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter (cubed)
• 2 ½ cups salted dry roasted peanuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

DIRECTIONS

 

• Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.
• o a large (3-4 quart) stainless steel sauce pot add the water, granulated sugar, and corn syrup. Gently stir to combine. Place a candy thermometer onto the side of the pot being sure it does not touch the bottom and the bulb is fully submerged into the syrup for an accurate reading.
• Turn the heat to medium and allow the sugar to boil, undisturbed, until the temperature reaches 250°F (firm ball stage). This can take anywhere between 20-25 minutes depending on how your pot holds and distributes heat.
• Slowly stir in the butter until fully melted, then stir in the peanuts until evenly incorporated.
• Allow the mixture to cook and bubble, while stirring occasionally, until the temperature reaches 300°F-305°F (hard crack stage). This will take another 10-15 minutes. Remove from the heat immediately to stop the cooking.
• Stir in the vanilla extract and baking soda until thoroughly combined. Be careful as the mixture will bubble up and get foamy when the baking soda is added.
• Quickly pour the hot peanut brittle mixture onto the prepared baking sheet and spread to a thin (approximately ¼ inch thick), even layer using a silicone spatula. The brittle will harden quickly so you need to work fast to ensure an even thickness for the cooled brittle.
• Allow the peanut brittle to cool completely at room temperature before removing the parchment paper and breaking into bite-sized pieces. Plate for serving immediately or add to a container for storage.

Notes

• Have all ingredients measured and ready before starting. Once the sugars boil, the process moves quickly and there’s no time to gather anything.
• Use the candy thermometer as your guide—not the approximate times—to ensure the brittle reaches the right texture.

Nutrition

Calories: 441kcal | Carbohydrates: 88g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 203mg | Potassium: 7mg | Sugar: 89g | Vitamin A: 350IU | Calcium: 8mg | Iron: 1mg

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