I still remember the sound: my grandma’s wooden spoon tapping the rim of a heavy saucepan while she coaxed a pot of bubbling sugar into brittle. The kitchen smelled like toasted peanuts and caramel, and I hovered, half out of impatience and half out of awe, as molten candy transformed into that glorious, glassy crackle. Making peanut brittle now brings me right back to that stool-by-the-counter view — the whoosh of hot sugar, the hiss when I stirred in baking soda, and the satisfying snap after it cooled. This version keeps things simple, uses pantry staples, and teaches you the tiny tricks that keep the sugar from going sad. Ready to make a batch that smells like holiday mornings and tastes like memory?
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This peanut brittle recipe wins because it’s quick, forgiving, and wildly addictive — your pantry staples turn into glossy, crunchy candy in under half an hour. It gives you that perfect glassy snap, deep caramel flavor, and a little toasty nuttiness. Also, it’s so easy even the busiest weeknight can handle a candy-making detour. Who doesn’t want to hear that satisfying crack when you break a piece?
Ingredients
For the Main Dish:
- 1 cup **granulated sugar**
- 1/2 cup **light corn syrup** (or substitute with 1/2 cup honey — see notes)
- 1/4 cup **water**
- 1 cup **raw or roasted peanuts**, unsalted (you can chop them for smaller bites)
- 2 tbsp **unsalted butter** (or 1 1/2 tbsp coconut oil for dairy-free)
- 1 tsp **vanilla extract**
- 1 tsp **baking soda**
- 1/2 tsp fine **salt** (plus flaky sea salt to sprinkle)
For the Sauce / Garnish (if applicable):
- Optional: 1/4 tsp flaky sea salt for sprinkling on top
- Optional: 4 oz dark chocolate, melted, for half-dipping once brittle cools
How I Make It
Step 1:
Line a baking sheet with parchment or a silicone mat and lightly grease it. I measure everything first because candy waits for no one. Put a reliable candy thermometer on hand and keep a wooden spoon ready. Add **1 cup granulated sugar**, **1/2 cup light corn syrup**, and **1/4 cup water** to a medium saucepan and stir just to combine.
Step 2:
Turn the heat to medium and let the sugar mixture come to a slow boil. Don’t stir once it starts boiling — swirl the pan gently if you need to redistribute heat. Watch the color carefully: it will go from clear to pale gold to a rich amber. That usually takes about 5–8 minutes. Clip your candy thermometer on the side and aim for the hard crack stage at 300°F–310°F. You’ll smell rich caramel and see glossy bubbles; that’s when you pay attention.
Step 3:
When the thermometer hits 300°F, remove the pan immediately from the heat. Stir in **1 cup peanuts**, **2 tbsp butter**, and **1 tsp salt**. The mixture will hiss and bubble — that sound is glorious. Quickly add **1 tsp baking soda** and **1 tsp vanilla extract** and stir briskly. The baking soda foams the mixture up and lightens the texture, giving that airy, brittle snap.
Step 4:
Pour the bubbling mixture onto your prepared sheet and use a spatula (or hold the pan at an angle) to spread it into an even layer about 1/8–1/4 inch thick. Work fast — the candy cools and firms up in a minute or two. Sprinkle flaky sea salt while the surface still looks wet if you like a sweet-salty contrast.
Step 5:
Let the brittle cool completely at room temperature, about 15–20 minutes, then break into pieces. If you want chocolate-dipped brittle, wait until it cools, dip half of each shard into melted dark chocolate, and set back on parchment to firm. Store in an airtight container to keep it crisp.
Pro Tips
- Use a candy thermometer and trust it — temperature matters more than time. Aim for 300°F for true brittle.
- If your sugar crystals form, add a tablespoon of water and gently heat until they dissolve before boiling again. Don’t panic or scrape the sides aggressively.
- Swap peanuts for almonds or cashews for a different flavor; roast raw nuts first for extra depth.
- Work quickly when adding baking soda and pouring — the mixture sets almost immediately, so have everything prepped and ready.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace **peanuts** with **almonds** or **cashews** — almonds add a toasted sweetness, cashews make the brittle creamier.
- Substitute **light corn syrup** with **honey** for a slightly different flavor and softer texture; expect a chewier result.
- Use **coconut oil** instead of butter to make this dairy-free; you’ll lose some of the buttery richness but keep excellent crunch.
- For a gluten-free snack, this recipe already qualifies — none of the ingredients contain gluten if you use gluten-free peanuts.
Variations & Tips
- Spicy brittle: stir in 1/4–1/2 tsp cayenne or chili powder with the peanuts for a kick.
- Chocolate-drizzle: melt 4 oz dark chocolate and dip half the pieces for a classy finish.
- Nutty mix: use 1/2 cup peanuts + 1/2 cup mixed nuts for an elevated snack mix.
- Maple version: swap corn syrup for 1/2 cup pure maple syrup and reduce water to 2 tbsp for a woodsy twist.
- Mini brittle clusters: drop spoonfuls onto parchment instead of spreading for cluster-shaped candies — great for gift jars.
- Salted caramel twist: sprinkle more flaky sea salt right after pouring for big sweet-salty pops in every bite.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make brittle up to 2 weeks ahead and store in an airtight container at room temperature. If it softens from humidity, pop pieces in a 300°F oven for 3–5 minutes to crisp them back up — watch closely.
- Can I double the recipe?
- Sure thing. Use a larger, heavy-bottomed saucepan to keep heat even and pour onto two sheets so the candy spreads thin enough. Cooking time to reach 300°F might take a few minutes longer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (about 1 1/2 tbsp) and expect slightly different flavor.
- How do I know it’s done?
- Look for a deep amber color and a candy thermometer reading of about 300°F. When you stir in baking soda, the mixture should foam and lighten. Once cooled, the brittle should snap cleanly with a bright crack sound.
- What if I don’t have ingredient X?
- No corn syrup? Use honey or maple syrup (see swaps above). No peanuts? Try mixed nuts or sunflower seeds. Keep proportions similar and adjust flavor expectations.
How I Like to Serve It
I love serving peanut brittle with a strong coffee or a smoky black tea — the bitterness pairs beautifully with the candy’s sweetness. It makes a fantastic hostess gift tucked into a jar with a ribbon, and it livens up cookie trays at holiday parties. For a cozy night in, break a few pieces and sprinkle over vanilla ice cream for a crunchy surprise.
Notes
- Store in an airtight container at room temperature for up to 2 weeks; avoid humid days to keep it snappy.
- If you try a honey or maple swap, expect a softer texture; use an extra minute of cooking if needed to reach 300°F.
Final Thoughts
Closing: Now go make that kitchen smell divine — break some brittle, share it, and enjoy the simple pleasure of homemade candy!