Around the holidays we are always looking for delicious, but easy recipes to share with family, friends and loved ones, including this Easy Peanut Brittle Recipe!
Brittle is a smooth flat candy that is made with a hard, toffee like substance and filled with dry nuts. Most often it is made with dry roasted peanuts.
However, it can also be made with pecans or almonds for those who have a suffer from a peanut allergy.
And every December, I pull out my recipe and make batches and batches of it to share with teachers, service workers, family and friends.
It takes less than 30 minutes to prepare and one batch makes several edible gift arrangements.
So this year, when you are struggling what else you can put on your Christmas Cookie Tray or what to give to that hard to buy for individual, consider this classic recipe.
Easy Peanut Brittle Recipe
- Granulated sugar
- Light corn syrup
- Unsalted butter, sliced in tabs
- Unsalted, dry roasted peanuts
- Baking soda
The first step in making this easy peanut brittle recipe is to prepare a large baking sheet. Use the largest one that you have.
Then line it with parchment paper and spray the paper with nonstick cooking spray or coat it in melted butter. This candy sticks to everything, so be liberal about applying it to the surface. Set the pan aside.
In a medium saucepan over medium heat, add the sugar, corn syrup, water and salt and then bring the mixture to a boil.
When it comes to a boil, which will take about 5-7 minutes, add the sliced butter tabs. Stir the mixture until the butter melts.
Then clip a candy thermometer on the side of the pan, making sure it is not touching the bottom. The bottom surface will be a lot hotter than the mixture itself.
After the butter melts, let the liquid come back up to a boil. Once the thermometer reaches 280°F (138°C) immediately stir in the peanuts.
If you are using a different type of nut, add them at this time.
Continue boiling and constantly stirring the mixture until the candy thermometer reads 300°F (149°C). Remove the pot from heat and stir in the baking soda.
Warning – The Mixture Will Bubble
Please Note – The mixture will bubble significantly when the baking soda is added to the peanut brittle mixture. This is normal so don’t be alarmed.
Once the active bubbles subsided immediately pour the contents onto the prepared sheet. Use a greased silicone spatula to smooth out the peanut brittle in an even layer.
Don’t worry if it still looks puffed and a little bubbly at this stage. Once it cools, the surface will smooth out significantly.
Now here is the hard part. You must let it cool completely at room temperature without touching it. This can take anywhere from 1-2 hours.
As soon as it completely hard, and no longer tacky, pick up one corner and begin breaking the candy into 2-3 inch random size pieces.
After the peanut brittle has been broken into pieces and is completely cool, store the candy in a covered container in a cool place.
Typically, you do not need to store it in the refrigerator. Most of us will be making this recipe in the middle of winter where the heat has been turned on in the house.
However, if you live in a warm climate, or you are making this recipe in the middle of a hot summer, it would be best to store it in the refrigerator.
When sharing it as a gift, place the brittle in a plastic bag, tied at the top with a twist tie. Or place it in a tin or plastic container, with wax paper placed between the layers. This will help prevent the pieces from sticking together.
If you are looking to make an even easier version, without the worry of using a candy thermometer, try this Microwave Peanut Brittle Recipe.
Just remember, that all microwaves cook at different rates. Therefore, it is best to give the recipe a practice run to know exactly how your microwave cooks before making a large batch.
Other Classic Christmas Treats
I often add peanut brittle to my Christmas Cookie Trays that I assemble and share with family and friends. So I thought I would include some other recipe ideas that can be added to the cookie tray as well.
- Best Cut-Out Sugar Cookie Dough Recipe
- Thumbprint Jam Cookies
- Peanut Butter Blossom Cookies
- 3 Ingredient Fudge
- Best Chocolate Chip Cookies
- Oatmeal Cranberry Chocolate Chip Cookies
- Chocolate Peanut Butter No Bake Cookies
- Hot Cocoa Cookies
- Chocolate Peppermint Cookies
- No Bake Monster Cookie Bites
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- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, sliced in tabs
- 2 ¼ cups unsalted, dry roasted peanuts
- 1 teaspoon baking soda
Line a large, rimmed baking sheet with parchment paper and spray the paper with nonstick cooking spray.
In a medium saucepan over medium heat, add the sugar, corn syrup water and salt then bring to a boil.
Place a candy thermometer in the mixture, making sure it is not touching the sides or bottom of the saucepan. Let the mixture come back up to a boil until it reaches 280°F. Then immediately stir in the peanuts.
Continue boiling and stirring the mixture until the candy thermometer reads 300°F (149°C)
Let cool completely at room temperature. Then break candy into bite size pieces.
Store in an airtight container.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 71mgCarbohydrates: 24gFiber: 1gSugar: 23gProtein: 3g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.