The Best Peanut Brittle Recipe

The Ultimate Peanut Brittle

Let's face it: store-bought peanut brittle rarely impresses. At its worst, it can taste artificial, and at best, overly sugary. Our homemade version balances salty and sweet perfectly, enhancing the rich peanut and caramel flavors to keep everyone reaching for more.

Level: Intermediate
Yield: 8 to 10 servings; about 20 pieces
Nutritional Info Per Serving (1 of 10 servings): Calories 402, Total Fat 19g, Saturated Fat 6g, Carbohydrates 58g, Dietary Fiber 2g, Sugar 54g, Protein 5g, Cholesterol 18mg, Sodium 165mg
Total Time: 40 minutes
Active Time: 20 minutes

Food Network Kitchen's peanut brittle recipe delivers a flawless mix of sweet and salty flavors with an ideal crunch and glossy finish. With the proper tools, method, and a bit of patience, you'll craft this classic American treat that will impress everyone. Below are expert tips from our recipe developers to guide you.

How to Master Peanut Brittle

Making candy like peanut brittle can seem daunting due to high cooking temperatures and sticky mixtures, but our step-by-step guidance makes it straightforward.

Prepare your baking sheet ahead of time. Because you need to act quickly once the ingredients combine, line a rimmed sheet pan with aluminum foil and coat it well with cooking spray before starting.

Choose the right peanuts. Roasted, salted peanuts work best, as roasting keeps them firm under the hot syrup, and the salt is perfect for balancing the candy's sweetness.

Be patient and use a reliable thermometer. To set the brittle correctly, the sugar, water, and corn syrup must boil for about 15 minutes until they reach 340F. This specific temperature ensures proper texture, so a candy or deep-fry thermometer is essential.

Work swiftly after removing from heat. Once the syrup hits temperature, place the pan on a wire rack or trivet to avoid further cooking from residual heat. Immediately stir in the butter and baking sodathe mixture will foamthen quickly incorporate the peanuts. Spread it evenly on the prepared pan without delay.

Use a silicone spatula to mix and spread. Its smooth surface doesn't absorb fat and is easier to clean compared to wooden spoons.

Allow the brittle to cool and harden completely. Depending on your home's humidity and temperature, let it sit at room temperature for at least an hour before breaking into pieces and enjoying.

Ingredients

Nonstick cooking spray
2 cups sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts

Needed Equipment

Candy or deep-fry thermometer

Instructions

Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
In a medium saucepan equipped with a candy or deep-fry thermometer, combine sugar, corn syrup, and 1/2 cup water. Heat over medium, boiling until mixture turns golden and reaches 340F, about 15 minutes.
Remove from heat quickly. Stir in butter and baking soda until smooth (the mixture will foam). Then mix in the peanuts evenly.
Pour the candy mixture onto the prepared baking sheet. Promptly spread it out into a thin, even layer using a rubber spatula. Let it cool uncovered at room temperature until fully hardened.
Break into pieces and store in an airtight container.

Storage and Shelf Life

Stored in a sealed container at room temperature, homemade peanut brittle stays fresh for 1 to 2 months. Avoid refrigeration since the moisture can soften the candy and reduce its crunchiness.