Peanut Brittle
Updated Dec 02, 2025
Make homemade peanut brittle with just sugar, peanuts, and butter. This quick stovetop recipe cooks in minutes, cools into a crisp snap.
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This is the best homemade peanut brittle recipe!
I make this peanut brittle recipe every year around the holidays because it’s fast, inexpensive, and way better than anything I’ve bought in a tin. Peanut brittle only needs a handful of ingredients: sugar, peanuts, and butter, and the hardest part is waiting for it to cool before breaking it into pieces to eat!
Happy Cooking!
– Yumna
Peanut Brittle Ingredients
- Peanuts: I recommend dry-roasted, unsalted peanuts. You can also use cashews, pecans, almonds, or a mix.
- Dry ingredients: Just baking soda, granulated sugar, and salt. You can use brown sugar for a more molasses-like flavor, but it might make the peanut brittle darker in color.
- Wet ingredients: Unsalted butter, and water.
How to Make Peanut Brittle
Peanut Brittle Recipe
Ingredients
- 1 cup dry roasted unsalted peanuts
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup water
Instructions
- Combine the peanuts, salt, and baking soda in a small bowl. Measure the butter and set it next to the peanut mixture.
- Line a rimmed quarter sheet pan with parchment paper.
- In a heavy-bottomed medium saucepan, combine the sugar and water. Stir to moisten the sugar, then set over medium heat and bring to a boil. Do not stir the mixture; instead, swirl the pan as it cooks.
- When the sugar reaches a boil, add the butter and carefully set a candy thermometer in the pot. Reduce the heat to medium-low, swirling the pan every once in a while until the mixture reaches between 300˚F and 310˚F, or a caramel color, known as the "hard crack" stage. Remove the pan from the heat and add the peanut mixture. Carefully stir 4 to 5 times to incorporate the peanuts. Take care during this step, as the baking soda will cause the sugar mixture to bubble and expand.
- Working quickly, dump the mixture onto the prepared pan, spreading it into an even layer with a rubber spatula.
- Let the peanut brittle sit for about 30 minutes to harden, then break into 2-inch pieces and enjoy.
Notes
- My Top Tip: Use a candy thermometer. You can make peanut brittle without one, but a candy thermometer takes the guesswork out of reaching the right temperature and the “hard crack” stage.
- Storage: Store the peanut brittle in an airtight container at room temperature. I recommend keeping it in a cool, dry place, away from moisture, which can make the peanut brittle taste chewy.
- Freezing: Store the peanut brittle in an airtight container or freezer bag with layers of parchment paper to prevent sticking. It will last in the freezer for up to 3 months. Thaw at room temperature and enjoy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a candy thermometer. You can make peanut brittle without one, but a candy thermometer takes the guesswork out of reaching the right temperature and the “hard crack” stage.
- Swirl, don’t stir. Once the sugar and water reach a boil, gently swirl the saucepan to prevent hotspots and make sure it caramelizes evenly.
- Use a deep saucepan. When you add the peanut mixture to the caramel, the baking soda will trigger a chemical reaction, and the sugar mixture will bubble and expand. Do this step carefully and make sure your saucepan is deep enough to prevent spills and overflows.
- Work quickly. Once you start, things move quickly! Measure ingredients ahead of time, keep everything you need within reach, and spread the hot mixture on the pan as fast as possible.
FAQs
The sugar mixture likely didn’t get hot enough. Make sure it reaches at least 300ºF for that classic peanut brittle snap.
It’s likely around too much moisture or humidity. Make sure you store the peanut brittle in an airtight container and leave it in a cool, dry place to keep it crisp.
Fill the saucepan with water and bring it to a boil. The residual sugar will dissolve and the saucepan will be a lot easier to clean.
Comments
Salt and baking soda are ingredients, but they have been left out during the methods/preparation. At what point in the recipe do you add these ingredients? Thank you.
Hi Gabriel, you can find the recipe card right above the comments with full measurements and instructions. Hope you enjoy!