Recipes Desserts Candy Recipes Brittle Mom's Best Peanut Brittle 4.7 (1,288) 1,068 Reviews 200 Photos Sweet and salty peanut brittle with the perfect candy crunch is a wonderful gift for the holidays. This peanut brittle recipe is easy to make and wows everyone, every time. For best results, have all ingredients for this recipe measured out and ready to go as this method requires you to react quickly. There's just no time to measure in between steps! We also recommend a good candy thermometer. Recipe by Amanda Updated on March 1, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 200 200 200 200 Prep Time: 10 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 55 mins Servings: 16 Yield: 1 pound Jump to Nutrition Facts You can't go wrong with a classic — and this old-fashioned peanut brittle is proof. The Comfort of Cooking Peanut Brittle Ingredients You likely already have everything you need for the best peanut brittle of your life. If not, here's what to add to your grocery list: · Sugar: This sweet peanut brittle starts with a cup of white sugar.· Corn syrup: Light corn syrup prevents graininess, ensuring a perfectly creamy texture.· Water: Water helps the sugar completely dissolve.· Salt: A pinch of salt enhances the other flavors. If you opt for salted butter, you can skip this ingredient.· Peanuts: Of course, you'll need peanuts for this classic treat!· Butter: Unsalted butter adds richness to decadent peanut brittle.· Baking soda: A teaspoon of baking soda creates air bubbles and makes a pleasantly "brittle" texture. Melissa Goff How to Make Peanut Brittle You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated peanut brittle: 1. Combine the first three ingredients in a saucepan.2. Stir until the sugar is dissolved and bring to a boil.3. Stir in the peanuts and set the candy thermometer in place.4. Continue cooking until the temperature reaches at least 300 degrees F.5. Remove from the heat. Stir in the butter and baking soda.6. Pour onto a prepared baking sheet and spread into a rectangle.7. Let the brittle cool until firm and break apart with a mallet. Nicole's Best Peanut Brittle Tips "There's just something comforting about opening this little tin [of peanut brittle] and finding a little magic surprise," culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) says of this classic peanut brittle recipe. Here are a few of her favorite tips and tricks:· Have all the ingredients already measured and ready to go before you start cooking. "There's no time for dilly-dallying," Nicole warns.· Nicole and her family like to use raw peanuts with the skins on, as they prefer dark and rich peanut brittle.· You'll know you made your peanut brittle correctly, according to Nicole, if you can see little pockets of bubbles around the edges. "That shows you it'll be airy, light, and tender." Allrecipes Video How Long Does Peanut Brittle Last? Properly stored (in an airtight container at room temperature), peanut brittle will last one to two months. We don't advise refrigeration, as the moisture from the fridge will soften the brittle. Can You Freeze Peanut Brittle? Yes! You can freeze peanut brittle for up to three months, but it will slightly alter the texture. Freeze it in zip-top freezer bags or storage containers and thaw in the refrigerator overnight or on the counter for a few hours. Allrecipes Community Tips and Praise "This recipe was great," raves Julie Dreher. "Perfect for holiday gift-giving. Make sure you keep an eye on it though. It seems to go from 280 degrees F to 300 degrees F very quickly." "Easy to make and tastes delicious," according to Diane Smith. "As suggested by other reviews, I added 1 tsp. vanilla and I warmed my cookie sheet in the oven to help it spread better." "This is a great recipe," says one Allrecipes community member. "Fast and simple with wonderful results. I didn't have peanuts so I used walnuts, it was great and disappeared in a hurry!" Editorial contributions by Corey Williams Ingredients 1 cup white sugar ½ cup light corn syrup ¼ cup water ¼ teaspoon salt 1 cup peanuts 2 tablespoons unsalted butter, softened 1 teaspoon baking soda Directions Have all ingredients measured out before starting. Grease a large rimmed baking sheet. Set aside. Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes. Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C) Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes. Use a mallet to break peanut brittle into pieces. The Comfort of Cooking Tips We recommend a candy thermometer for best results with this recipe. If you don't have one, in Step 3, try dropping a small amount of the boiling syrup in a bowl of cold water. If it forms hard, brittle threads, it's ready. I Made It Print Nutrition Facts (per serving) 144 Calories 6g Fat 22g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 144 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 8% Cholesterol 4mg 1% Sodium 132mg 6% Total Carbohydrate 22g 8% Dietary Fiber 1g 3% Total Sugars 16g Protein 2g Calcium 7mg 1% Iron 0mg 1% Potassium 61mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved