Other

Peanut brittle recipe

Peanut brittle recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Sweets
  • Boiled sweets

Peanut brittle is a classic American confectionery, each bite chock-a-block with peanuts and caramelised flavour.

67 people made this

IngredientsServes: 15

  • 150g unsalted peanuts
  • 200g granulated sugar
  • 160g light corn syrup, or golden syrup
  • 120ml water
  • 1 teaspoon bicarbonate of soda

MethodPrep:5min ›Cook:15min ›Extra time:1hr setting › Ready in:1hr20min

  1. Lay out several sheets of foil to spoon the hot peanut brittle onto.
  2. In a large frying or saute pan, mix the sugar, syrup and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency on your sugar thermometer (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a sugar thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
  3. Once mixture is at hard ball consistency, add peanuts (they will pop a little). When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from heat. Add bicarb and stir. Mixture will foam.
  4. Spoon out bite-size pieces onto ungreased foil, stirring the pan constantly between each couple of pieces to prevent setting. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Recently viewed

Reviews & ratingsAverage global rating:(186)

Reviews in English (156)

Super easy and tasty-17 Nov 2016

by bearkat0506

This was so good and so easy to make. I made a few changes to mine though. I used coctail peanuts (2 cups instead of 1) and added 1 tbs of butter to the mixture when I added the peanuts. When I added the baking soda, I also added 1 tsp of vanilla. After it was cooled I covered the top (before breaking it) with a baking chocolate/peanut butter mixture.-20 Dec 2007

by kac512

Very good brittle. I used plantars dry roasted lightly salted peanuts and it turned out fine. I will pour it onto lightly greased foil next time as the foil stuck to the back of some pieces. I didn't use a thermometer but instead followed the directions for the (dripping off the spoon and leaving hairs behind) It worked great.-04 Nov 2007


Recipe Summary

  • 1 cup sugar
  • ½ cup light corn syrup
  • ⅛ teaspoon salt
  • 1 cup dry-roasted or shelled raw peanuts
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla

Combine first 3 ingredients in a large glass bowl. Microwave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in remaining ingredients.

Pour into a buttered 15- x 10-inch jellyroll pan shake pan to spread thinly. Cool until firm, and break into pieces. Store in an airtight container.

Cooktop Brittle: Prep: 5 min., Cook: 8 min., Stand: 5 min. Cook first 3 ingredients in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310°. Add peanuts, and cook 2 to 3 more minutes or to 280°. (Mixture should be golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.

Pecan Brittle: Substitute 1 cup chopped pecans for peanuts.

Chocolate-Dipped Peanut Brittle: Prepare peanut brittle as directed. Melt 2 (2-ounce) chocolate bark coating squares dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden

Popcorn Peanut Brittle: Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.


Recipe Summary

  • 2 cups sugar
  • 1 cup light-colored corn syrup
  • ½ cup water
  • ¼ cup butter (no substitutes)
  • 2 ½ cups raw peanuts or other coarsely chopped nuts
  • 1 ½ teaspoons baking soda, sifted

Line two large baking sheets with foil. Butter foil set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).

Remove pan from heat remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool completely break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).


Preparation time 15mins
Cooking time 30mins
Adapted from

Step 1

Microwave power level: high (10)
In 1 1/2 qt casserole dish, stir together sugar and corn syrup. Microwave at high for 4 minutes.
Stir in peanuts. Microwave at high for 3-5 minutes until light brown
Add butter and vanilla to syrup, blending well. Microwave at high for 1-2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy.
Pour mixture onto a lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.
Makes about 1 lb.
Note: if raw peanuts are used, add before microwaving to the sugar-syrup mixture along with tsp of salt.


  • 2 cups sugar
  • 1 cup white Karo syrup
  • 1/2 cup water
  • 3 cups raw Spanish peanuts
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • Some butter to grease the pan
  • 1 3- quart heavy sauce pot
  • 1 Taylor stick type candy thermometer
  • 1 wooden spoon
  • 1 rimmed baking sheet
  1. Attach the candy thermometer to the pot and combine the sugar, Karo and water. Heat the sugar, karo and water in the sauce pan until it reaches 236°F (113°C) on the thermometer. Stirring occasionally with wooden spoon.
  2. When it reaches 236°C (113°F) add in the peanuts and cook until it reaches 294°F (145°C) on the thermometer. You should continue to stir frequently.
  3. Grease the sheet pan with butter.
  4. When the candy reaches 294°F (145°C), remove from heat and stir in the salt and baking soda.
  5. You have to keep stirring, the candy will start to puff up. After all the candy is incorporated, you will need to quickly pour it into the greased sheet pan and spread it out evenly.
  6. Let it cool completely and then break it in pieces.
  7. Store in an airtight container.

Recipe Summary

  • Unsalted butter, softened, for baking sheet
  • 2 cups sugar
  • Pinch of salt
  • 1 1/2 cups salted peanuts, 7 ounces
  • Vegetable oil, for spatula

Butter a rimmed baking sheet set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.

Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.


Line a lamington tin with baking paper and spray lightly with canola oil to prevent sticking.

In a large heavy saucepan, combine the sugars, syrup and the water.

Stir over medium heat without boiling until sugar has dissolved.

Use a wet pastry brush to brush the sugar crystals from the side of the pan as you go.

Add butter to the mixture and stir until melted.

Bring mixture to the boil, then reduce the heat slightly and boil without stirring for 15 - 20 minutes or until a teaspoon of mixture dropped into cold water reaches soft-crack stage.

Remove from heat immediately.

Fold in peanuts and pour into prepared tin.

Stand tin on a wire rack to cool and break into pieces when almost set.

Grease two lamington tins well with canola oil.

Evenly spread the peanuts between the two tins.

Combine the sugar and 2 cups of water in a heavy based saucepan and cook on low heat without stirring for five minutes or until the sugar has dissolved.

Increase the heat to medium and boil for 10 - 15 minutes or until the mixture turns a golden colour.

Quickly stir in the butter and pour immediately over the peanuts. Gently 'tap down' the tins to avoid any air bubbles around the peanuts.

Leave for 3 - 5 hours on the kitchen bench until set.

Once set break up the pieces.

Recipe Hints and Tips:

  • Peanut Brittle is not suitable to freeze.
  • Store in an airtight container for up to 5 days.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


Recipe Summary

  • 1 tablespoon unsalted butter, plus more for pan
  • 2 1/2 cups dry-roasted salted peanuts (12 ounces)
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 tablespoon baking soda

Butter a large baking pan set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.

Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.

As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.


Peanut Brittle

Do you want to know what will keep the men in your life happy? Nope, it's not as Jerry Hall says. It's all about peanuts and sugar. And it's easy peasy. Both my thirty something year old man and my two year old man go crazy for salty, sweet, crunchy peanut brittle. Maybe it's because it's shiny, maybe it's the satisfying crack as it's broken. Who knows. I'm pleased anyway as it's a storecupboard make. The only bad thing about this recipe is that it all needs gobbling up in about 2 days. It starts to ooze sugar and stickiness if you leave it any longer. It won't last that long though. So nothing to lose sleep over. Dentists may disagree that this is the only bad thing.

Do you want to know what will keep the men in your life happy? Nope, it's not as Jerry Hall says. It's all about peanuts and sugar. And it's easy peasy. Both my thirty something year old man and my two year old man go crazy for salty, sweet, crunchy peanut brittle. Maybe it's because it's shiny, maybe it's the satisfying crack as it's broken. Who knows. I'm pleased anyway as it's a storecupboard make. The only bad thing about this recipe is that it all needs gobbling up in about 2 days. It starts to ooze sugar and stickiness if you leave it any longer. It won't last that long though. So nothing to lose sleep over. Dentists may disagree that this is the only bad thing.


Munching Peanut Brittle may be the single best thing you can make in your microwave

The microwave is a very useful tool for cooking, especially when you want to warm leftovers, reheat this morning’s coffee, or melt things like butter or chocolate. But most of us would never think of it as a tool for true confectionary. After all, anyone who has ever tried candy making knows that the process is all about precision timing and exact temperatures and is super finicky and fussy. Too much humidity in the air and your candy won’t set, look away from the pan for just a second and it will burn or boil over. And there is the ever-present fear that you could really burn yourself badly.

Here is a candy recipe that solves all these problems. And it does it by using the microwave!

I first was made aware of this recipe when I was entering my husband’s family recipes into my digital recipe files. Amidst the recipes for gelled “salads” and biscuits, sheet cakes and pot roast, was a tiny card marked “Munching Peanut Brittle.” It had no attribution. The instructions called for it to be made in the microwave. I was intrigued and meant to make it, but then I got distracted by the rest of the project and it left my mind.

Until the pandemic. And then, suddenly, for some reason, I remembered the recipe and pulled it up. Microwave peanut brittle. How could it even work? I had to try.

Turns out it’s about the easiest recipe imaginable, and once I tweaked it a bit for today’s high-powered microwaves and adjusted some of the flavorings, it became one of those recipes I couldn’t stop making. It takes less than ten minutes of active time, and the results are always perfect.

The baking soda is what gives it that “munchable” texture: it makes the mixture foam a bit and traps air so that the brittle isn’t dense or hard but easy to bite and totally satisfying to chomp on. The key is really to stir in the baking soda at the last moment and then pour out onto your pan, and let it flow like lava. Don’t touch it! You can, however, tilt the sheet pan to help it settle if you want.

You can use this technique to make brittle with any nut or seed that you like. Regular roasted peanuts are great, but honey roasted might be my favorite version. You can also try toasted pine nuts or toasted sesame seeds, or even toasted flaked unsweetened coconut, or a mix of nuts and seeds. Or try coating the finished brittle in melted chocolate.


Watch the video: How To Make Candied Peanuts - Homemade Candied Nuts Recipe (August 2022).