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Peanut brittle is a crunchy candy made from a combination of sugar, corn syrup, peanuts, and baking soda. The candy is typically made by combining the ingredients and cooking them until the mixture reaches 300°F, the hard-crack stage. The hot mixture is then poured out onto a surface to cool. Once the peanut brittle cools, it is broken into smaller pieces and enjoyed as a sweet treat. The finishing touch of flaky sea salt in this version enhances the complementary flavors of the sweet and savory elements.
What if I don’t have a candy thermometer?
Even if you don’t have a candy thermometer, you can make homemade peanut brittle successfully. Have a cup of cold water nearby while the candy boiling, and start checking after about 12 to 15 minutes by dropping very small amounts of the syrup into the cold water. When a drop of hot syrup falls into cold water and forms brittle strands that break when bent, you’ve reached the hard crack stage.
What You’ll Like About This Dish
Fast and simple. A stovetop candy that takes only a few minutes of active cooking.
Buttery and rich. The butter adds depth and smoothness to the brittle.
Perfect texture. Thin, crisp, and studded generously with peanuts.
Ideal for gifting. Keeps well and packs beautifully in tins or bags.
Ingredient Notes
- Sugar: Granulated sugar is the base of the brittle, cooked to a deep amber.
- Butter: Adds richness and a softer crack.
- Corn syrup: Helps prevent crystallization and ensures a smooth brittle.
- Baking soda: Creates tiny air bubbles for that signature light, snappy texture.
- Peanuts: Roasted and salted peanuts bring crunch and balance.
- Flaky sea salt: A finishing sprinkle enhances flavor and adds texture.
Steps to Make Buttery Homemade Peanut Brittle
- Cook the sugar, butter, water, and corn syrup in a deep saucepan until the mixture reaches 300°F.
- Remove from the heat and stir in baking soda (it will bubble) followed by the peanuts.
- Immediately spread the mixture onto a silicone mat or greased baking sheet.
- Sprinkle with flaky sea salt and let cool completely.
- Break into pieces and store.
Tips
- Prepare your pan first—the brittle spreads quickly once the peanuts are added.
- Use a deep, heavy pot to avoid boil-overs when the baking soda foams.
- Resist stirring after the sugar starts boiling to prevent crystallization.
- Work quickly—brittle hardens fast once off the heat.
Recipe Variations
- Add a touch of spice. A pinch of cayenne or cinnamon adds warmth.
- Try mixed nuts. Almonds, cashews, or pecans make delicious alternatives.
- Chocolate drizzle. Once cooled, drizzle with melted chocolate for a gourmet finish.
- Swap the vanilla. Almond extract gives a stronger, more aromatic twist.
Serving Suggestions
- Serve in a candy dish for snacking.
- Add to holiday cookie trays or dessert boards.
- Pair with coffee or tea for an afternoon treat.
- Choose small gift bags or tins for easy homemade presents.
How to Store
Room Temperature: Store in an airtight container for up to 1 month. Keep away from humidity to prevent softening.
Freezing: Not recommended, as moisture can affect the brittle’s texture.
Gifting: Wrap in cellophane bags or tins lined with parchment for best presentation.
Buttery Homemade Peanut Brittle
Ingredients
- Butter for the silicone mat or baking sheet and spatula
- 2 cups granulated sugar
- ½ cup unsalted butter
- ⅓ cup water
- ½ cup light corn syrup
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 ½ cups salted roasted peanuts, (about 12 ounces)
- Flaky sea salt (optional), for finishing
Recommended Equipment
Instructions
- Butter a silicone mat or large nonstick baking sheet and lightly butter a spatula. Set aside.Butter for the silicone mat or baking sheet and spatula
- In a large, deep saucepan with a candy thermometer attached, combine the sugar, butter, water, and corn syrup. Cook over medium-high heat, stirring gently until the sugar dissolves, then cook without stirring to 300°F.2 cups granulated sugar | 1/2 cup unsalted butter | 1/3 cup water | 1/2 cup light corn syrup
- Remove the pan from the heat and immediately stir in the baking soda and vanilla extract—it will bubble up a bit. Stir in the peanuts, then quickly scrape the mixture onto the buttered silicone mat or baking sheet. Use the lightly buttered spatula to spread it into a thin, uniform layer. While the brittle is still tacky, sprinkle with some flaky sea salt, if desired. Let it cool completely before breaking up and storing.1 tsp baking soda | 1 tsp vanilla extract | 2 1/2 cups salted roasted peanuts | Flaky sea salt (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
