We absolutely adore peanut brittle, but it’s becoming harder to find unless you visit a speciality sweet shop!
So, we make our own at home - we believe it’s even better than store-bought and much easier than you think!
This recipe couldn’t be simpler - no corn syrup, just five ingredients and ready to enjoy in under 30 minutes, including setting time.
Plus, we’ve nailed the perfect peanut-to-caramel ratio, so it’s not that teeth-destroying, rock-hard candy when there’s too much caramel.
(Full disclosure: Still be careful with your teeth - Peanut brittle is not, and never will be, marshmallows!)
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What's to love about this recipe?
- A timeless classic, loved by all for its sweet, salty crunch.
- By not using corn syrup, this recipe can be made with ingredients that are easily available anywhere in the world.
- Simple step-by-step photo instructions are provided, making it easy for beginners to follow along.
- We use ready-salted and roasted peanuts, cutting out the entire process of having to roast it yourself.
- 30 minutes from start to finish, including setting time.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Granulated sugar
You’ll need plain white sugar, but caster sugar works equally well.
Butter
We use unsalted butter because the peanuts are already salted.
If you prefer a saltier taste, you can opt for salted butter.
Vanilla extract
Vanilla extract adds a lovely flavour to the peanut brittle.
You can use up to two teaspoons if you like; it won’t change the consistency.
Peanuts
This recipe uses ready-salted and roasted peanuts for convenience. If you have raw peanuts, you can easily roast them yourself by following the instructions below.
How to roast peanuts (shelled peanuts):
- Preheat your oven to 180°C (350°F).
- Spread the peanuts in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast the peanuts for 10 to 15 minutes. Keep an eye on them and stir them every 5 minutes to ensure even roasting.
- Remove the baking sheet from the oven and allow the peanuts to cool for a few minutes.
- Taste a peanut to see if it's roasted to your liking. If not, put them back in the oven for a few more minutes and check again.
- Once the peanuts are roasted to your liking, remove them from the oven and let them cool completely.
What size baking dish do you need?
Use a dish no larger than 28cm x 18cm (11" x 7").
This size will give a thickness of about 1cm. A smaller dish will produce thicker brittle which may become hard to bite into.
A larger dish may result in brittle that’s too thin.
Step-by-step instructions
- Cover a baking dish/baking tin completely with foil.
- Apply a thin layer of oil to the foil using cooking spray or by rubbing a small amount of oil over the surface and sides with a piece of kitchen paper.
- Place the sugar and water in a large saucepan and stir over medium-low heat until the sugar dissolves completely. Don’t allow the mixture to boil too rapidly, keep it at a gentle simmer.
Tip: To check if the sugar has melted, dip the back of a spoon into the liquid. If you no longer see sugar grains, the sugar has fully dissolved.
- Once the sugar has dissolved, add the butter and the vanilla extract.
- Stir the mixture continuously over medium-low heat until it thickens and turns light caramel in colour, usually about 10-15 minutes, depending on your saucepan size.
You can also test the consistency: Run a spatula or wooden spoon through the mixture. If it leaves a clear, thick line that takes a brief moment to disappear, it’s ready.
For precision, you can use a candy thermometer to check the temperature, which should be between 150-160°C (300-310°F) for the hard-crack stage.
- Once the caramel is ready, remove the pan from the heat and QUICKLY stir in the peanuts. Immediately transfer the mixture to the prepared foil-lined dish.
- Use the back of a metal spoon to smooth it out and press it down into the corners.
Important: Work quickly - stir, pour and smooth the mixture right away. The brittle will harden fast, so don't delay.
- Leave the peanut brittle to cool for at least 15 minutes. Remove the slab of brittle from the dish and onto a chopping board. Slice or break into pieces.
Full disclosure: Depending on the exact consistency of the brittle, you may find it hard to cut neat slices, it might break. If this happens, abandon perfect slices and just go for the rustic look!
Variations
- Chocolate peanut brittle - Add cocoa powder to the sugar syrup mixture. This gives the brittle a chocolate flavour and a darker colour.
- Cashew brittle - Instead of using peanuts, you can use cashews to make brittle. This variation is very popular in the Northeast of Brazil, where cashews are abundant.
- Cinnamon peanut brittle - Add cinnamon to the sugar syrup mixture. The cinnamon adds warmth and spice.
Storage
- Let it cool completely before storing it.
- Wrap it tightly in plastic wrap or store it in an airtight container.
- Store it in a cool, dry place away from direct sunlight and heat.
When stored properly, peanut brittle can last for several weeks or up to a month. It may become hard over time, but you can soften it by heating it in the microwave or oven.
We would not recommend freezing as it may become sticky.
Recipe
Peanut Brittle (without corn syrup)
Equipment
- 1 baking tin or baking dish of maximum 28cm x 18cm (11" x 7")
- 1 medium saucepan
Ingredients
- 300 grams (10.5oz) granulated sugar
- 120 millilitre (½ US cup)water
- 15 grams (1 tbsp) butter
- 1 teaspoon vanilla extract
- 300 grams (10.5oz) roasted salted peanuts
Instructions
- Cover a baking dish/baking tin completely with foil.
- Apply a thin layer of oil to the foil using cooking spray or by rubbing a small amount of oil over the surface and sides with a piece of kitchen paper.
- Place the sugar and water in a large saucepan and stir over medium-low heat until the sugar dissolves completely. Don’t allow the mixture to boil too rapidly, keep it at a gentle simmer.Tip: To check if the sugar has melted, dip the back of a spoon into the liquid. If you no longer see sugar grains, the sugar has fully dissolved.300 grams (10.5oz) granulated sugar, 120 millilitre (½ US cup)water
- Once the sugar has dissolved, add the butter and the vanilla extract.15 grams (1 tbsp) butter, 1 teaspoon vanilla extract
- Stir the mixture continuously over medium-low heat until it thickens and turns light caramel in colour, usually about 10-15 minutes, depending on your saucepan size.You can also test the consistency: Run a spatula or wooden spoon through the mixture. If it leaves a clear, thick line that takes a brief moment to disappear, it’s ready.For precision, you can use a candy thermometer to check the temperature, which should be between 150-160°C (300-310°F) for the hard-crack stage.
- Once the caramel is ready, remove the pan from the heat and QUICKLY stir in the peanuts. Immediately transfer the mixture to the prepared foil-lined dish.300 grams (10.5oz) roasted salted peanuts
- Use the back of a metal spoon to smooth it out and press it down into the corners.Important: Work quickly - stir, pour and smooth the mixture right away. The brittle will harden fast, so don't delay.
- Leave the peanut brittle to cool for at least 15 minutes. Remove the slab of brittle from the dish and onto a chopping board. Slice or break into pieces.
Notes
What size baking dish do you need?
Use a dish no larger than 28cm x 18cm (11" x 7"). This size will give a thickness of about 1cm. A smaller dish will produce thicker brittle which may become hard to bite into. A larger dish may result in brittle that’s too thin.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Jenny says
I made the brittle and it didn't cool in 15 min.
Maretha Corbett says
Hello Jenny!
Oh no! That's so odd because usually you have to work very quickly to level this in the pan before it sets too solid. A couple of things might have caused this:
Cooking Time: I think the mixture might not have been cooked long enough. When you tested it, did it leave a clear, thick line on the bottom of the pan? That’s usually a good sign that it’s ready to pour and set properly.
Humidity: Sometimes, high humidity can slow down the setting process as moisture in the air interferes with the brittle hardening.
If you’re up for giving it another go, maybe use a thermometer to ensure the perfect temperature - it really helps! Let me know how it goes, Jenny - I’m here to help troubleshoot further if needed!
Maretha.