Peanut Brittle Recipe

5 from 14 votes

Easy peanut brittle recipe made with simple pantry ingredients, just sugar, peanuts, and butter, and no corn syrup. Quick stovetop version!

Prep Time5

Cook Time10

Cooling Time30

Total Time45

Cuisine: American

Servings: servings

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.

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.

Scan code to view the full recipe on your phone.