Peanut Brittle

Here is the most delicious and easiest peanut brittle recipe for all candy lovers out there.


This is my late mom's recipe from the early 1960s and also was my Dad's favorite candy of all time.


Mom would make several batches during the holiday season for dad and gift-giving.


You can use any kind of nuts you prefer they all come out great, salted or unsalted.


This peanut brittle is truly addicting and it's always made every holiday season around Christmas time.


We love making assorted candy like peanut butter candy and Amaretto Fudge along with baked caramel corn for an assorted tower of tins filled for gifts!


Gifts from the heart are always the best and quite a money saver when you're on a budget.


I have used almonds, pecans, macadamia nuts, mixed nuts, cashews, and pistachios!


Sometimes I would ever use a combination of all of them.


They all make a delicious buttery, brittle and everyone always asks for it or wants the recipe.


Don't be intimidated by making candy, it's much easier to make than you think.


Just follow my easy tips for the perfect batch.


Scroll down and print off this recipe and try this and watch it disappear quickly when you share this candy with friends and family members.

Candy Making

Having to use a candy thermometer for candy making is just a little bit intimidating, believe me I know.


Growing up, I would watch mom make this brittle, and think wow that's so complicated and hard just seeing this tool.


Well, the good news is, it's not difficult and the candy thermometer is a must-have tool to have a successful peanut brittle.


I have tried the cold water test where you add a little hot mixture while boiling the syrup for this candy into a cup of ice water and if it immediately looks like hard glass it was done.


It was hit-and-miss with that method!


That really didn't work for me when I didn't have the proper tools, the candy still wasn't hard enough when it set and I would have to try cooking it again, and I would usually burn the candy syrup!


So in closing on this subject, GET a candy thermometer and save yourself the aggravation!

Don't Walk Away While It's Cooking!!

One thing I learned through the years is that really important, do not to answer the phone, walk away from the stove or get distracted.


When the temperature hits the right stage and degrees, it can turn to burnt quickly if you don't pay absolute close attention.


There is nothing worse than burnt peanut brittle in your pan, I honestly have had to throw out my pan once and the smell of it was horrible!


Also, prepare a cookie sheet by buttering it or lining it with parchment paper ahead of time.


You want everything ready when the candy is completed cooking.


Be very careful when pouring it and wear oven mitts as well.


Let this mixture cool completely before tasting it, the candy will burn your mouth it's very hot!

After It's Cooled

You can break this easily after it's cooled.


I like all different-sized pieces and shapes.


You can decide to break it up with your hands or use a rubber mallet to smash it.


If you do use the mallet put it in a plastic heavy-duty bag over the brittle first to prevent it flying.

Tips

• Always use a candy thermometer
• Don't over add ingredients, measure everything to exact amounts
• The crack stage at 300 degrees is very important so pay close attention to this temperature
• Assorted nuts make a great nut brittle and you can also drizzle it with melted chocolate
• My favorite to use are almonds, macadamia nuts, and pistachios.
• Cool completely before breaking it up
• Store in tins, not plastic 
• This can be made with non-salted nuts or salted nuts.
• Do not double the recipe
• It also makes great gifts around the Christmas Holiday

Ingredients You Will Need to Make Peanut Brittle

(for exact measurements, scroll to the recipe card below and print it off)

• sugar
• water
• corn syrup (white)
• baking soda
• butter
• pure vanilla
• salted roasted peanuts  or other nuts (you can use raw peanuts if you do then add around 1/4 teaspoon salt in with the sugar stage of this recipe and before adding the raw peanuts.)

Tools You Will Need

• Oven mitts
• Cookie Sheet
• Parchment Paper
• Butter Spray
• Heavy-duty deep saucepan
• Wooden spoon ( easier to clean and if you use silicon check to see how high it will sustain the heat
• Measuring spoons and cups
• Candy Thermometer
• Rubber Mallet
• Pretty Gift Tins

Here are more of our favorite recipes:

Toffee Bites (crack candy)
Oreo Truffles
No-Bake Rum Balls
Peanut Butter Candy
White Chocolate Krispie Treats
Baked Caramel Corn

Peanut Brittle Pin for later

Peanut Brittle

Yield: Around 2 pounds

Author: Claudia Lamascolo

prep time: 16 Mcook time: 25 Mtotal time: 41 M

This is a buttery homemade peanut brittle. So easy you will never buy store-bought again! Perfect for gift-giving around the holidays and delicious anytime to snack on!

ingredients:

• 1 cup sugar
• 1/4 water
• 1/2 cup corn syrup (white)
• 1 teaspoon baking soda
• 2 tablespoons butter
• 1 teaspoon pure vanilla
• 2 cups salted roasted peanuts (however you can use raw peanuts if you do then add around 1/4 teaspoon salt in with the sugar stage of this recipe and before adding the raw peanuts.)

instructions:

How to cook Peanut Brittle

1. Using a heavy-duty saucepan (nonstick) and a wooden spoon for stirring, add in corn syrup, sugar, and water.
2. Use the low setting on your stove.
3. Mine is set on #2 on my stove dial.
4. Put a candy thermometer in place and keep stirring until this syrup reaches 250 degrees.
5. Add the peanuts and continue stirring until the thermometer reads 300 degrees.
6. Take off the heat, and add the butter, and baking soda, then add the vanilla until blended.
7. Pour onto a parchment-lined cookie sheet spreading out as thin as possible.
8. Cool completely. Break apart with hands or by using a rubber mallet.
9. Store in a tin or glass jar covered tightly. 

NOTES:

Make sure you follow the candy thermometer cooking times perfectly. You will need to have a pan that the candy thermometer reaches the bubbling mixture accurately so the pan should be around 3 to 4 quarts in size.
Also, use a non-stick pan for cooking in and line a cookie sheet with parchment paper to pour the brittle on.

Calories
125

Fat (grams)
22

Sat. Fat (grams)
11

Carbs (grams)
22

Net carbs
10

Sugar (grams)
27

https://www.whatscookinitalianstylecuisine.com/2013/12/salted-peanut-brittle-recipe.html

peanut brittle, nut brittle, candy making, homemade candy, homemade peanut brittle, candy gifts

candy, peanut recipes, candy recipes, homemade gifts

American

Created using The Recipes Generator

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Curt's Nutter Butter Truffles

Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2019.