Crunchy, golden caramelized sugar loaded with peanuts
Classic Peanut Brittle
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
16
1 lb brittle
Difficulty
Medium
Cost
Budget
$
Classic Peanut Brittle
Crunchy, golden caramelized sugar loaded with peanuts
★4.5(25)
Thin, shatteringly crunchy sheets of caramelized sugar packed with roasted peanuts. A holiday candy classic made with just a handful of pantry ingredients.
5m
Prep Time
20m
Cook Time
25m
Total Time
16
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Peanut brittle is pure candy-making satisfaction—watching sugar transform into golden caramel studded with peanuts, then stretching it thin to shatter at the slightest tap.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic Peanut Brittle is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1.5 cups roasted salted peanuts
- 1 tbsp butter
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- 1
Combine sugar, corn syrup, and 1/4 cup water in a heavy saucepan. Cook over medium heat, stirring, until sugar dissolves.
- 2
Stop stirring and cook until a candy thermometer reads 300°F (hard-crack stage), about 15 minutes.
- 3
Immediately remove from heat and quickly stir in peanuts, butter, vanilla, and baking soda (it will foam up).
- 4
Pour immediately onto a buttered baking sheet and use a buttered spatula to spread as thin as possible.
- 5
Let cool completely, about 20 minutes, then break into irregular shards.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
PeanutsCashews, almonds, or pecans
Any roasted nut makes excellent brittle
Corn syrup1/4 tsp cream of tartar added to the sugar
Prevents crystallization without corn syrup
Tips & Storage
Pro Tips
Have everything measured and ready before you start—once the sugar hits temperature, you have to move fast.
Butter your hands and stretch the edges of the brittle thinner while it's still warm for extra crunch.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container with wax paper between layers for up to 3 weeks.
Reheating
Not applicable—serve at room temperature. Keep away from humidity.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (5mg) · 16 servings
Calories130
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates5g
Fat20g
Fiber90mg
Sugar1g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my brittle chewy instead of crunchy?
- It didn't reach hard-crack stage (300°F). A candy thermometer is essential.
- Why did my sugar crystallize?
- The sugar was stirred after it started boiling, or crystals from the sides fell in. Use a wet brush to wash down the sides.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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