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Best Peanut Brittle


This is my first, and not last, attempt at making peanut brittle. I was surprised at how simple it is to make. If you have a Silpat (silicone) mat, it makes life a whole lot easier for the brittle to set, and for cleanup. Otherwise, you really need to grease a baking sheet well.

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Rate this recipe 4.5/5 (29 Votes)


  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 cups peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla


Servings 1
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

NOTE: Be sure to have all of your ingredients measured out and ready to go. Once the candy is "set" it needs to be quickly poured out.

EQUIPMENT NEEDED: Candy thermometer and a silicone mat (if possible)

Grease a large cookie sheet (better, yet, use a Silpat mat). Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.

NOTE: Using a candy thermometer, I waited until the hot liquid reached 250°F. Reviews suggested this, so that I didn't risk burning the peanuts.

Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300°F (150°C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter, vanilla and baking soda; pour at once onto cookie sheet. With 2 forks*, lift and pull peanut mixture into rectangle about 14x12 inches; cool.
*I just tilted the brittle, as soon as it was poured on my Silpat and it distributed evenly.

Snap candy into pieces.

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