Peanut Brittle Recipe

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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 80kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition