Homemade Peanut Brittle

Ingredient Notes

It only takes 6 ingredients to make this incredibly impressive maple peanut brittle. Once you make this homemade version, you will never purchase it again.

Scroll down for the full recipe with measurements.

• Sugar: Granulated white sugar is the base of the candy and adds the perfect flavor.
• Butter: I use salted butter but if you use unsalted butter just add a pinch of salt.
• Light corn syrup: This helps create a smooth and creamy texture.
• Peanuts: I prefer Spanish peanuts because they are my favorite, but salted peanuts work just as well. You could even use almonds, cashews, pecans or pistachios.
• Maple or vanilla extract: This peanut brittle uses maple extract for the flavoring, which can be found at almost any grocery store. You could also substitute with vanilla.
• Baking soda: This is what gives the brittle a light and airy texture. Don’t skip it! I always use fresh baking soda for better air bubbles.

How to Make Homemade Peanut Brittle

A candy thermometer is key to getting the right consistency when you make peanut brittle.

1. Boil. Add sugar, light corn syrup and water to a medium saucepan and cook with a wooden spoon over medium heat, stirring constantly until boiling.
2. Stir. When mixture is boiling, stop stirring and allow to continue boiling. Add candy thermometer to mixture and keep an eye on it until it reaches 260°F. Once it reaches 260°F, stir in the peanuts and let the mixture cook until it reaches 300°F.
3. Flavor. Once it reaches 300°F, remove pot from burner and quickly stir in the butter, maple extract, and baking soda. Pour mixture out onto parchment paper lined baking sheet and spread as thin as you can get.
4. Cool. Let the homemade candy cool, then snap into pieces.

Recipe Tips

• When making the brittle, be sure to use a good candy thermometer.
• Have all of the ingredients ready ahead of time. Once the right temp is reached, you want to quickly throw them in and work fast!
• Avoid chewy peanut brittle by ensuring the mixture reaches the hard crack stage of 300°F. Be sure to use a candy thermometer. Brittle that doesn’t harden can also be caused from too much humidity. Try again and make this recipe on a drier day.
• Don’t try to lick any drops of the sugar mixture! I’ve learned my lesson…you’re boiling at a high heat and it’s REALLY hot.
• Line your baking sheet with a Silpat mat or parchment paper. This will prevent the candy from sticking!
• To gift, wrap in cellophane and tie with a bow. Don’t forget to add a personalized Christmas tag!