the best peanut brittle


One of my favorite Christmastime activities is making candy. I used to make peppermint bark with my mom, and we would wrap it up and give it to teachers, neighbors, etc. A few years ago I decided to try my hand at real candy making. I decided that I wanted to make peanut brittle, and came across this recipe. This is hands down the best peanut brittle that I’ve ever had. It isn’t too hard so there is no danger of breaking your teeth, and it is just smooth and delicious. I usually make a double batch, and seem to lose count how many I make throughout the holiday season. This recipe makes about 1 pound of peanut brittle.

A couple of tips, buy a candy thermometer. They aren’t expensive and it so much easier to keep track of your temperature than dropping bit of candy in ice periodically. Second, prep all of your ingredients – the last couple of steps go quickly and you don’t want to be caught missing something.



Start by placing  1 cup of sugar, 1/2 cup light corn syrup, 1/4 teaspoon salt, and 1/4 cup water into a heavy bottomed pot. You want it to have tall sides, and bigger than you would think. As the candy cooks it will boil and expand up the sides. The last thing you want is for it to boil over. Attach the candy thermometer to the side, and make sure that it is properly submerged in the mixture.  Measure out 1 tsp baking soda and 2 tbsp softened butter, and set aside. Spray a large cookie sheet with cooking spray.



Set over medium heat, and stir until the sugar dissolves. Stir in 1 cup of peanuts. Continue stirring slowly.



As the sugar heats up it will begin to bubble. Continue stirring slowly to keep it from sticking and burning to the bottom.



As it heats up the bubbles will begin to get smaller, and the color will begin to darken. This was taken at about 280 degrees.



Continue stirring until the temperature reaches 300 degrees.



At this point, immediately remove the pan from heat, pull out the candy thermometer, [watch out for any clumps sticking to the bottom. I burnt myself this way last year, and needless to stay it really, really hurt]  and add in the butter and baking soda. Stir very rapidly to combine, and pour at once onto the greased cooking sheet.



Use your spatula to spread it out as much as you can. It will immediately begin to harden so do the best that you can.



Let cool completely, then break it up into pieces.




I break it up using my hands without too much trouble. Keep in an airtight container for up to 2 weeks.



homemade peanut brittle

makes 1 pound


  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tbsp butter, softened
  • 1 tsp baking soda


  1. Grease a large cookie sheet. Set aside.
  2. In a heavy pot, combine sugar, corn syrup, salt, and water. Cook and stir over medium heat until sugar is dissolved.
  3. Add in peanuts, and continue cooking and stirring until the temperature reaches 300 degrees.
  4. Remove from heat and stir in butter and baking soda.
  5. Pour onto the cookie sheet, and spread out with a spatula.
  6. Let cool and set, and break up into pieces.


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