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Old-Fashioned Homemade Peanut Brittle is a crispy, crunchy homemade candy loaded with roasted peanuts in a buttery, sweet candy coating that snaps perfectly with every bite. Made from scratch with simple ingredients like sugar, light corn syrup, and butter, this easy candy recipe is a nostalgic favorite for holiday gifting or anytime sweet snacking !

I know it’s a fairly simple recipe, but it always comes out PERFECT. Every time I make it, my friends and coworkers get so excited! What a scrumptious recipe, thank you!

– Wyatt

If you love making homemade candy during the holidays to share with friends & family, be sure to also check out my Southern Pecan Pralines , Easy Homemade Peppermint Bark , Rocky Road Fudge , and Old-Fashioned Divinity (my most popular candy recipe!).

Why you’ll love this family favorite recipe!

• This recipe has that classic, old-fashioned crunch that reminds me of the homemade candies I grew up with—simple, nostalgic, and always a crowd-pleaser.
• It’s a great make-ahead treat that stays crisp for weeks, perfect for holiday tins or gifting to neighbors and teachers.
• Every batch turns out beautifully glossy and golden, and that sweet-salty peanut flavor is impossible to resist once you start breaking it into pieces.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Granulated Sugar – Melts and caramelizes into that golden, crunchy base.
• Light Corn Syrup – Prevents crystallization and keeps the candy smooth. I always use light, but dark corn syrup works too and gives a deeper flavor. You can even swap in honey for a natural twist.
• Water – Helps the sugar dissolve evenly while cooking.
• Salt – Balances the sweetness. Skip it if your peanuts are salted.
• Butter – Adds richness and helps the brittle spread easily.
• Roasted Peanuts – The star ingredient! Roasted nuts give the best flavor, but cashews or almonds work great too.
• Vanilla Extract – Adds warmth and enhances the flavor.
• Baking Soda – Creates tiny bubbles for that perfectly light, crunchy texture.
• Candy Thermometer – A must for hitting the right temperature so your brittle sets properly.

How to Make Peanut Brittle

1. Heat sugar mixture. Combine the corn syrup, sugar, water, and salt in a large heavy-bottomed pot. Cook over medium heat, stirring occasionally with a wooden spoon until the mixture comes to a boil and reaches 280°F on a candy thermometer (affiliate link) .
2. Add butter and peanuts. Stir in the cubed butter and roasted peanuts until the butter melts and the peanuts are fully coated in the candy mixture. It thickens quickly, so it helps to have someone pour the peanuts in while you stir.

1. Cook to hard crack stage. Continue cooking until the candy reaches 300°F on a candy thermometer and turns a rich golden brown, about the color of peanut butter. This stage gives the peanut brittle its perfect crisp texture.
2. Add remaining ingredients. Quickly stir in the vanilla and baking soda. It will bubble up as it reacts. Pour the hot mixture onto a prepared baking sheet and tilt to spread evenly.

1. Cool then break. Let it cool completely before breaking into bite-size pieces. You can use a meat mallet or a rolling pin for this bit.

If your peanut brittle turns out chewy, it probably didn’t reach the right temperature. Make sure it cooks to 300°F (the hard crack stage) on a candy thermometer so it sets up crisp and snappy.

Baking soda creates tiny air bubbles in the candy, giving it that perfectly light, crunchy texture instead of a hard, tooth-breaking bite.

Keep your peanut brittle in an airtight container or tin at room temperature for up to 6-8 weeks. Don’t refrigerate it as it tends to soften in the fridge. You can also freeze it for up to 3 months; just let it sit at room temperature before serving.

Tips for Success

• Break the brittle into bite sized pieces for easy eating, or larger shards, which look pretty packaged in festive tins for gift-giving.
• If your peanuts are stored in the freezer, bring them to room temperature before adding to the hot sugar mixture or it may seize up too quickly.
• Be ready to move quickly once it reaches temperature. Have your prepared pan nearby and tilt or shake it gently to spread the candy instead of using a spatula.
• If you have peanut allergies or just plain don’t like them, you can always sub an equal amount of any other nut like cashews, macadamia nuts, or almonds, if you prefer.

Substitutions and Variations

• Sprinkle some flaky sea salt on top of the brittle in the tray before it sets to balance the sweetness if you usually find it too sweet.
• Stir in a handful of pretzels or popcorn with the peanuts for extra crunch and a fun sweet-salty mix.
• Add a touch of cinnamon or pumpkin spice for an even cozier holiday flavor.
• Dip the cooled brittle pieces halfway in your favorite melted chocolate for an extra-special treat.
• Try chopped pecans or mixed nuts along with the peanuts for a bit more texture and variety.

More Candy Recipes for the Holidays

• Southern Pecan Pralines
• Chocolate Caramel Pretzel Bark
• Old Fashioned Divinity Candy Recipe
• Grandma Nash’s Best Butter Almond English Toffee
• Grandpa Johnson’s Easy Homemade Rocky Road Fudge
• Puppy Chow (aka Chex Mix Muddy Buddies)
• Crockpot Candy Peanut Clusters

Homemade Peanut Brittle Recipe

Equipment

• Candy Thermometer

Ingredients123

• ▢ 2 cups granulated sugar
• ▢ 1 cup corn syrup
• ▢ ½ cup water
• ▢ ½ teaspoon salt
• ▢ ½ cup salted butter cubed
• ▢ 2½ cups unsalted roasted peanuts
• ▢ 1 Tablespoon pure vanilla extract
• ▢ 1 teaspoon baking soda

Instructions

• Line a baking sheet with parchment paper or a silpat mat, or butter it well.
• In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer (affiliate link) . 2 cups granulated sugar, 1 cup corn syrup, ½ cup water, ½ teaspoon salt
• Add the butter and peanuts and continue to cook, stirring constantly another 7-10 minutes until the temperature reaches 300°F. ½ cup salted butter, 2½ cups unsalted roasted peanuts
• When the candy reaches 300°F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine. 1 Tablespoon pure vanilla extract, 1 teaspoon baking soda
• Immediately pour the hot brittle mixture onto the prepared baking sheet, then tilt and jiggle the sheet to help it spread covering the entire pan from corner to corner.
• Let the peanut brittle set until completely hard, then use a mallet or back of a spoon to crack the brittle into chunks or bite-size pieces. Store in an airtight container for up to 1 week.

Video

Notes

• If using salted peanuts, omit the salt in the recipe.
• Have all ingredients measured before starting. The candy moves fast once it hits temperature.
• Use a reliable candy thermometer (affiliate link) and cook to exactly 300°F for the perfect crunch.
• Line your pan ahead of time so it’s ready to pour as soon as the brittle is done.

Storage & Make Ahead

• Store: Keep peanut brittle in an airtight container or tin at room temperature for up to 6-8 weeks.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw at room temp before serving.

Nutrition

Homemade Peanut Brittle Recipe

Equipment

• Candy Thermometer

Ingredients

• 2 cups granulated sugar
• 1 cup corn syrup
• ½ cup water
• ½ teaspoon salt
• ½ cup salted butter cubed
• 2½ cups unsalted roasted peanuts
• 1 Tablespoon pure vanilla extract
• 1 teaspoon baking soda

Instructions

• Line a baking sheet with parchment paper or a silpat mat, or butter it well.
• In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer. 2 cups granulated sugar, 1 cup corn syrup, ½ cup water, ½ teaspoon salt
• Add the butter and peanuts and continue to cook, stirring constantly another 7-10 minutes until the temperature reaches 300°F. ½ cup salted butter, 2½ cups unsalted roasted peanuts
• When the candy reaches 300°F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine. 1 Tablespoon pure vanilla extract, 1 teaspoon baking soda
• Immediately pour the hot brittle mixture onto the prepared baking sheet, then tilt and jiggle the sheet to help it spread covering the entire pan from corner to corner.
• Let the peanut brittle set until completely hard, then use a mallet or back of a spoon to crack the brittle into chunks or bite-size pieces. Store in an airtight container for up to 1 week.

Video

Notes

• If using salted peanuts, omit the salt in the recipe.
• Have all ingredients measured before starting. The candy moves fast once it hits temperature.
• Use a reliable candy thermometer and cook to exactly 300°F for the perfect crunch.
• Line your pan ahead of time so it’s ready to pour as soon as the brittle is done.

Storage & Make Ahead

• Store: Keep peanut brittle in an airtight container or tin at room temperature for up to 6-8 weeks.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw at room temp before serving.

Nutrition

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