Mom's Best Peanut Brittle


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.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
55 mins
1 pound

You can't go wrong with a classic — and this old-fashioned peanut brittle is proof.

Stacked pieces of Mom's Best Peanut Brittle tied with white ribbon
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.

Mom's Peanut Brittle
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."

Mom's Best Peanut Brittle in a blue tin with wax paper
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


  • 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


  1. Have all ingredients measured out before starting.

  2. Grease a large rimmed baking sheet. Set aside.

  3. Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat.

    Sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan
  4. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

    Sugar, corn syrup, water, and salt boiling in a heavy, 2-quart saucepan
  5. 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)

  6. 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.

    Mom's Best Peanut Brittle poured onto a baking sheet
  7. Use a mallet to break peanut brittle into pieces.

    close up view of a stack of Peanut Brittle tied together with a white bow
    The Comfort of Cooking


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.

Nutrition Facts (per serving)

144 Calories
6g Fat
22g Carbs
2g Protein
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.

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