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My homemade peanut brittle recipe needs just 3 ingredients and tastes SO much better than anything store-bought. Crunchy, sweet, and NO corn syrup needed.
Love homemade candy recipes? Try my Turkish delight, almond roca, crunch bars, and 2 ingredient fudge next.
My family loves it when I break out the peanut brittle. It’s one of our favorite foolproof holiday and Christmas treats that’s perfect for family gatherings and parties. It’s crunchy, sweet, and has a satisfying buttery flavor.
Table of Contents
Why I love this recipe
- 3 ingredients. That’s right, just 3 ingredients are all you’ll need, and you likely have all of them on hand already.
- No iffy ingredients. My peanut brittle is free of corn syrup, though it’s still crunchy and sweet, so no one will even notice.
- Easy to make ahead. Peanut brittle is easy to make in advance and store until you need it, making it a convenient treat. It’s also a fabulous edible gift.
- Perfect texture and flavor. This recipe makes sweet and savory peanut brittle with a signature snap and the perfect amount of crunch.
Ingredients needed
- Sugar. I used brown sugar but white sugar also works. Just keep in mind brown sugar has a strong molasses flavor to it.
- Butter. I prefer unsalted butter, so it’s sweeter than salty. But if you like a little sweet and salty combination, use salted butter.
- Chopped peanuts. Opt for dry roasted peanuts, not salted peanuts.
- Salt. Only if your butter is unsalted.
How to make peanut brittle
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Melt the sugar: Add sugar to a large saucepan or skillet over medium heat. Let the sugar melt while stirring occasionally with a wooden spoon. Continue doing this until it turns into a thick caramel syrup.
Step 2- Add butter and peanuts: Once the sugar has completely melted, add the butter and mix until fully incorporated and the candy reaches a hard crack stage. Stir in the peanuts.
Step 3- Shape the brittle: Pour the brittle mixture onto the prepared baking sheet and spread it into a thin layer using a rubber spatula. Let it set, then break apart.
Arman’s recipe tips
- Use a candy thermometer. This is my #1 tip to prevent the sugar burning. Your sugar and butter mixture should be transferred to the baking sheet when it reaches 300F (most thermometers have an option for a ‘hard crack’).
- Don’t let the sugar boil. If the sugar boils before all the crystals have melted, the sugar will crystalize, and you’ll have to start over. Again, candy thermometer!!
- Don’t freeze until the brittle cools. Otherwise, it will get too firm and be hard to eat. Your patience will be rewarded!
- Make extra crunchy brittle. Add one teaspoon of baking soda at the end of the cooking process. It creates little air bubbles in the brittle, adding even more crunch to every bite.
- Add vanilla extract. One teaspoon should add the perfect amount of vanilla flavor if that’s what you’re looking for.
- Swap the peanuts. If you’re not a fan of peanuts or have an allergy, you can make this exact recipe with almonds, walnuts, pecans, cashews, coconut flakes, macadamia nuts, hazelnuts, or a combination of nuts.
- Make it vegan. Simply swap the butter for a vegan alternative.
Storage instructions
To store: Peanut brittle should be stored at room temperature in an airtight container for up to 6-8 weeks. Refrigerating the brittle could cause it to soften.
To freeze: If you’re planning on freezing the brittle, don’t break it up into chunks, otherwise, the pieces will stick to each other. Instead, store it in large sheets with parchment paper in between. Stored in a freezer-safe container, it should be kept for up to 6 months. Allow it to thaw overnight in the fridge before eating.
Frequently asked questions
Your peanut brittle may not be crunchy if it wasn’t cooked for long enough to reach 300F. Having a candy thermometer can help ensure the brittle mixture reaches the right temperature to get that signature crack.
Baking soda creates small air bubbles in brittle, giving it a little extra crunchy texture.
If your peanut brittle is bitter, it could be because the sugar got burnt while cooking. If it reaches above 350F, it will likely have a burnt and bitter flavor.
More no bake dessert recipes
Peanut Brittle Recipe
Video
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 1 cup raw peanuts halved
Instructions
- Line a large baking sheet with parchment paper.
- Add the sugar to a large saucepan or skillet over medium heat. Let the sugar melt, stirring occasionally with a wooden spoon. Continue doing this until it turns into caramel syrup.
- Once the sugar has completely melted, add the butter and mix until fully incorporated. Stir through the peanuts.
- Transfer the peanut brittle mixture onto the lined sheet and spread out using a rubber spatula.
- Refrigerate it for at least an hour to firm up. Once firm, break it apart into bite sized pieces.
Notes
Nutrition
Originally updated November 2023, updated and republished September 2024
This is very easy to make. I like peanuts very much.