Recipes & Cooking Desserts & Baking Candy Peanut Brittle Is the Nostalgic Candy You Should Make for the Holidays 5.0 (2) 2 Reviews This classic candy recipe is worth reviving. By Shelli McConnell Shelli McConnell Shelli began her contributions to Better Homes & Gardens as a test kitchen professional. She was also an on-staff food editor for many years. She developed many cookbooks for the Better Homes & Gardens brand. As a writer and entrepreneur, Shelli has taken her love of cooking and contributed as a food writer to a wide variety of websites, books, and magazines for more than 28 years. She also writes about travel, wellness, wine, and gardening. Shelli McConnell graduated from Iowa State University with a bachelor's degree in Consumer Food Science. Learn about BHG's Editorial Process and Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on October 20, 2024 Save Rate PRINT Share Close Photo: Dera Burreson Servings: 48 pieces Jump to Nutrition Facts Jump to recipe We’re bringing back a nostalgic candy for the holidays—homemade peanut brittle. But why stop with peanuts? We're also sharing how to customize your hard candy by swapping in cashews, almonds, or pepitas. Here's how to make peanut brittle, including tips for storing the finished candy. Tips for Making Peanut Brittle Here are a few of our Test Kitchen's best tips for making this peanut brittle recipe. Choose the Right Pan: Use a heavy, thick-bottomed pan to allow even heating and cooking for perfect caramelization. Pay attention to pan size; the candy mixture will expand during cooking. If the pan is too small, the mixture may boil over or take too long to cook; if it’s too big, the mixture may cook too quickly Measure Accurately: Measure your ingredients ahead and have your candy thermometer ready. Make one batch at a time—do not halve or double the recipe. Use the Right Thermometer: An actual candy thermometer is crucial for candy making. Reaching exact temperatures during cooking creates the perfect consistency for pulling. The finished brittle will “snap” versus being chewy and sticking in your teeth. Choose a thermometer that’s easy to read and clips to the side of the pan. Calibrate Your Thermometer: Before you start, calibrate the thermometer for accuracy. To do this, submerge the tip in rapidly boiling water (it should reach 212°F). If it registers above or below this temperature, add or subtract the number of degrees above or below 212°F from the temp listed in the recipe. Millionaire Candy Cook Mode (Keep screen awake) Ingredients 2 cups sugar 1 cup corn syrup 1/2 cup water 1/4 cup butter 21/2 cups raw peanuts 1 1/2 tsp baking soda, sifted Directions Dera Burreson Combine Ingredients Calibrate your candy thermometer. Butter two large baking sheets. Butter the sides of a 3-qt. heavy saucepan. In the saucepan combine first four ingredients (through butter). Dera Burreson Cook Cook and stir over medium-high until butter is melted and sugar is dissolved. Continue cooking until mixture boils, stirring occasionally. Clip a candy thermometer to side of pan. Reduce heat to medium-low. Continue cooking 30 minutes or until thermometer registers 275°F, stirring occasionally. Adjust heat as necessary to maintain a steady boil. Dera Burreson Add Peanuts Stir in nuts. Cook over medium-low about 15 minutes more or until thermometer registers 295°F, stirring often. Test Kitchen Tip: Make nut brittle instead! Customize your candy by swapping in the same amount of cashews, almonds, or pepitas Dera Burreson Pour onto Pan Remove from heat; remove thermometer. Quickly sprinkle baking soda over corn syrup mixture, stirring constantly. Immediately pour onto prepared baking sheets. Let cool 1 minute. Dera Burreson Spread and Cool Use two forks to lift and pull candy into an even layer. Cool completely; break into pieces. How to Store Peanut Brittle Store your homemade candy in an airtight container at room temperature up to 1 week How to Store Cookies So You Can Savor Them Longer (Yes, Please!) Rate It Print Nutrition Facts (per serving) 104 Calories 5g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 103.9 % Daily Value * Total Fat 4.7g 6% Saturated Fat 1.1g 5% Cholesterol 2.5mg 1% Sodium 52.9mg 2% Total Carbohydrate 15g 5% Dietary Fiber 0.6g 2% Total Sugars 14.1g Protein 2g 4% Vitamin D 0mcg 0% Vitamin C 0mg 0% Calcium 8.4mg 1% Iron 0.4mg 2% Potassium 54.1mg 1% Fatty acids, total trans 0g Vitamin D 0IU Alanine 0.1g Arginine 0.2g Ash 0.3g Aspartic acid 0.2g Caffeine 0mg Carotene, alpha 0mcg Choline, total 4.2mg Copper, Cu 0.1mg Cystine 0g Energy 434.8kJ Fluoride, F 1.8mcg Folate, total 18.3mcg Glutamic acid 0.4g Glycine 0.1g Histidine 0g Isoleucine 0.1g Leucine 0.1g Lysine 0.1g Methionine 0g Magnesium, Mg 12.9mg Manganese, Mn 0.1mg Niacin 0.9mg Phosphorus, P 28.9mg Pantothenic acid 0.1mg Phenylalanine 0.1g Proline 0.1g Retinol 7.9mcg Selenium, Se 0.7mcg Serine 0.1g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.7mg Tryptophan 0g Tyrosine 0.1g Valine 0.1g Vitamin A, IU 29.5IU Vitamin A, RAE 8.1mcg Vitamin B-12 0mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 0.1mcg Water 4.8g Zinc, Zn 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.