Making my Grandma’s Peanut Brittle is one of my favorite holiday traditions. This classic treat of salty-sweet perfection is surprisingly easy to make.
Grandma’s Peanut Brittle is one of my favorite holiday classics! It’s super fun and easy to make, and I love giving it as a gift during the holiday season! Cozying up in the kitchen on a cold wintery night and making this recipe is always fun!
I have made my grandma’s recipe for peanut brittle for 8 years now, I have yet to find one that is better.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I’ve had my Grandma’s Peanut Brittle for as long as I can remember. I vividly remember a Christmas candy tray stemming from having Christmas at her house.
That was when I was young because I come from a large Catholic family with my dad having 7 siblings. Naturally, we outgrew my grandparents’ house and rotated it between my aunts and uncles and, on two occasions, at my parents’ house. But every year, we had the infamous candy tray filled with peanut brittle. My Aunt Patty eventually started to make it as well. But I didn’t want this yummy, tasty tradition to be left to her. So I started making it as well.
Peanut Brittle Baking Tip
I remember calling my grandma up and asking her for the recipe. She first told me to make sure I wore excellent oven mitts because otherwise, I would burn my hands. She also noted that I should use oven mitts that I don’t care about just in case I need to throw them away. Okay, at this point, I will be honest, but I was scared. Scared that I was A – going to screw up massively and B – burn myself. Both are ugly situations.
But I let go of the fear and carried on. I went for it, and bam, it turned out amazing. She was right; the first two times I made this, I got the candy all over the gloves, but now I consider myself a pro.
The hardest part of making Grandma’s Peanut Brittle is letting the candy cook at the proper temperature. I am just not patient. I only cook the candy to 280 degrees because I love the brittle color at this point; my grandma cooks it until 290. Either way, this brittle is the best.
My grandma made this peanut brittle recipe until last year; she said that at 90, it was the only thing she would ever still make; that’s how much my grandma loves us and peanut brittle.
Making peanut brittle in our homes is no longer a tradition. So today, I share my Grandma’s Peanut Brittle recipe, hoping you will return the homemade peanut brittle to your table and your neighbors.
How do you store Peanut Brittle?
I’m drooling over this stack of peanut brittle; I can’t wait to make another batch.
I love the holidays because of all the yummy treats made. But my favorite part is making traditional treats for my family and friends, whom I grew up with.
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Grandma’s Peanut Brittle
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Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup water
- 2 tablespoons butter + more for pan
- 1 tablespoon baking soda
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 1/2 cup Spanish peanuts
Instructions
- Butter a large high sided cooking sheet.
- Over medium heat bring to a boil sugar, corn syrup, water, and 2 tablespoons of butter. Using a candy thermometer cook until it reaches 240 degrees. Add Spanish peanuts and cook until thermometer reaches 290 degrees.
- Note: I like to remove mine around 290, this is where I like the coloring and the crunch but my Grandma likes 300.
- Remove from heat and quickly stir in baking soda, salt, and vanilla. Pour immediately into the buttered pan, and tilt the pan so that the brittle covers the entire pan corner to corner. DO NOT use a knife to push it around, your brittle will not look as nice.
- Let the brittle cool and harden completely before breaking up and serving.
Your grandma’s peanut brittle looks great!!!
Thank you!
Amazing recipe! I cannot wait to try this!!
Adding this peanut brittle to our holiday platter! Looks perfect!
So sweet to read about your grandma. I love that she said to use mitts you would throw away. Your grandma’s brittle recipe looks so good!!
Nothing beats homemade peanut brittle especially this time of the year!
I’ve made this and now it’s our favorite recipe! Everyone loves it!
I don’t think I ever realized peanut brittle was so easy to make! Thank you for sharing, I will definitely give this a try!
I love trying new peanut brittle to see if I can recreate my grandmothers. She made the best and this one sounds just as good.
Peanut brittle is a staple at our home. I will have to try this recipe and see how it goes.
I really can’t wait to give this a try!
Such a classic holiday treat! A must make for sure!
I love easy to make treats! This is amazing!
Such a tasty holiday treat! And so easy to make!
Ok so I made this tonight and was looking forward to having some BUT mine has not hardened up. Any suggestions as to why it didn’t?
Hi Dawn! I’m sorry it didn’t harden for you. Did you use a candy thermometer to make sure it got to the right temp? You may need to try cooking it to a higher temp, at least 290. We haven’t tested this but you may be able to save your brittle by breaking it up and re-melting it down to the right temp.
My brittle didn’t get brittle. What did I do wrong?
Oh no! I’m sorry it didn’t work out for you. Did you use a candy thermometer? If not, one is definitely recommended for this recipe! If you did use one, try cooking it to a slightly higher temp, like 290. If that didn’t work you can try to save it by reheating it and getting it back up to the temp, but keep an eye on it to make sure it doesn’t burn! Let us know how it goes!
The baking soda ratio is no more than a teaspoon (1/2 a teaspoon for most candy recipes never a full tablespoon) Also the butter should be cubed small, and the butter, nuts and baking soda added at the end of the cook when it reaches the hard crack stage. Otherwise you will wind of with a softball candy more taffy like than a brittle.
above she said wait to add the nuts not if there raw spanish peanuts I have been making brittle for 50 years I bring the syrup water and sugar to a boil then I add the spanish peanuts and cook to the hard crack stage some of you said that your candy is to soft do not rely on a candy thermometer they do break. Drop a small amount of the mixture in a cup of cold water you do not want it to be soft at crack stage you will be able to tell I have done it this way for 50 years and my candy always turns out
My peanut brittle didn’t get brittle. Any idea what I might have done wrong
Did you use a candy thermometer to make sure it got to the right temp?
When I added the baking soda, it foamed up. Is that supposed to do that?
It will bubble and sizzle when you add the baking soda, but it should go back down to the normal size. The baking soda is what gives it the light and airy texture! Hope this helps.
First time making this. Took it off at 280 and the crunch but chewy in the end. Next time will wait til 290.
Yes it is
This is the only recipe I found on the internet that comes close to my Grandparents recipe, which I thought was a secret lost time. Any peanut brittle recipe that uses a microwave should be considered dog food compared to this recipe. This will be a long post, and I apologize. All throughout my childhood when ever we went to Grandma and Grandpa’s house on the Island they always had warm hugs, cookies and peanut brittle. During High School they moved very close to us so we could help take care of them, which is also the time I learned “The Art” of making peanut brittle from them. Before they passed away they asked me if there was anything of theirs I would like to have and I asked for all their peanut brittle making stuff so I can carry on the tradition with my family. I am still using all of it to this day, including the aluminum pot they bought back in the 1950’s. When I say making peanut brittle is an “Art” I really do mean it, because you have to get the temperatures and timing just right. I’ve only ever given out this recipe to family to keep it a secret, but I agree with you Sandra, that other families should start this tradition as well. Watching his parents make peanut brittle is one of my Dad’s earliest childhood memories.
So here are my recommendations: Do not get cheap ingredients, get good quality because it makes a difference. I don’t think using a non-stick pot is the best choice. Use a thin cookie sheet you can twist and turn once the peanut brittle has cooled, I still use my Grandparents pan and it is not non-stick, because it didn’t exist way back then. Use a metal stirring spoon that has open slots in the spoon part. Only use “raw” Spanish peanuts, they taste horrible raw but get cooked. Use a very good quality candy thermometer, this is a must! The thermometer my Grandparents used no longer had any temperature numbers on the lower half anymore because it had been used so much and only had two scratch marks on it for the peanut brittle temperatures. When I got a good quality thermometer I had to put it in the pot with their old one to even figure out what the temperature actually were. I still have their old one but its bee retired. You also have to always keep stirring, just enough so there doesn’t get any hot spots. If you can’t find raw peanuts in your local grocery store, you can easily get them online from the biggest online seller.
So now on to the recipe: All my ingredients are the same except I do not use 2 TBS of butter, the only butter I use is “stick” butter to butter the cookie sheet. I also add the Salt at the same time I add the Peanuts. The temperatures I use are 250 for when I add the Peanuts and Salt, then 290 when I add the Baking Soda and Vanilla. This next part I’m going to share with you I think is the most important part. You have to find just the right setting for your burner so the timing is almost just right. You might have to make a “throw away” batch or two like I did until you finally get it dialed in. From what I like to call a “cold” start, which is where you have the Pot on the burner (without the burner on yet), with the Sugar, Light Corn Syrup and Water already in the Pot and stirred together, from the moment you turn the burner on, it should take 11 minutes and 30 seconds to reach 250. It doesn’t have to be exactly that time but within 30 seconds before or after that time should be acceptable, but you should strive to get it perfected to get it as close as you can without having to adjust the burner knob during this cooking time. Then after you add the Peanuts and Salt (yes, the temperature on your thermometer will go down a little bit), it should take 5 minutes to reach 290., and constant stirring is off the utmost importance between 250 and 290. Do not let it go beyond 290 or your peanut brittle will be harder, so around 285 like Sandra suggests is a good idea to keep it more on the softer side. Like I said earlier, timing is the most important thing and you might have to adjust your burner setting just a little bit higher after you add the Peanuts and Salt so it doesn’t take to long to reach 290, which is why I think it doesn’t turn out that good for some people. Just to give you an idea, I have a glass stove top and I use the largest burner and set it to just a little past 8, which works for both temperatures, but I’ve used stoves in the past where I had to use 7-1/2 for the first setting, then turn it up to 8 after I added the Peanuts and Salt.
Here is my last two cents: My favorite parts are when it first makes the transformation and starts to boil (don’t freak out when this happens because the bubbles start to get higher and you start to think it will boil over, but just keep stirring and it will go down), and my next favorite part is when you add the Baking Soda and Vanilla because its like you doing a science experiment. Here is a pro tip, have a plate nearby so when the temperature reaches 290, take the thermometer out and place it on the plate, then turn the burner off, then add the Baking Soda and Vanilla (which should already be portioned out and nearby in two separate little dishes), then take the pot off the hot burner and stir like your hair is on fire for around 15 seconds as it turns to the golden brown color, then keep stirring as you pour it onto your butter pan starting from one end to the other evenly. I put two hand towels under the cookie sheet so it doesn’t ruin my counter top, because this is HOT stuff. Then I immediately take this out to the garage and place it on the cool concrete floor, and say “Here kitty, kitty!” like my Grandpa used to say (They never had any cats and only said it as a joke, please don’t write any hate comments). After about 5 minutes I slide the pan over to another cool section. It usually takes around 15-20 minutes for it to cool off enough to start breaking into pieces. You’ll know its done when you can pick up the pan and twist the pan from opposite corners and you can pick it up in one whole piece (if you can’t, then it hasn’t cooled enough or you didn’t use enough butter on your pan). Winter time in the PNW helps keep the garage floor cool, which is maybe why I only make it during this time of year. Bring the pan inside and use a large bowl to break it into pieces over, and its easier to break up if you turn over the whole piece of peanut brittle and break it from the back smooth side, using the bottom side of your fist, and yes little piece will probably end up all over your counter, but I’m sure little fingers will gladly quickly grab them to “help” you clean up 🙂 I know this was very long, but I hope it helps make your tradition and memorable one in a good way. Sandra, I feel like our Grandparents were cut from the same cloth, which I why I felt like sharing this with you and your website will be the only one I ever post this advice on.
I enjoyed reading your very long post and look forward to trying this recipe for the first time with your suggestions!! Thanks for sharing your ideas.
I just made this brittle and don’t cook to 290 it is to dark I think I will shut the fire off at 280 maybe better
When my now adult children were young I made peanut brittle on Friday evenings to munch on while watching horror movies on TV, together. This became a fond memory in the family. My recipe would make you shudder, but it worked. We did not have the internet to find recipes in the 1950’s. I melted 2 cups of granulated sugar in a heavy aluminum fry pan and cooked it until it was golden. Then I poured it over a layer of peanuts into a greased pan. This worked really well but required that it be eaten the same night as the brittle would become sticky by the next day. With four kids and a husband that enjoyed it too, this was not a problem.
I have just finished making a batch of peanut brittle using your recipe. I should have read your comment first, as the cooling pan I used was too small resulting in a thicker slab. The pan was also glass, rather than the metal you advise. Also the pan I cooked the brittle in was heavy and prevented me from pouring the result around the pan. This resulted in many peanuts in the middle. Live and learn.
I made this recipe for a family Disney movie streaming over Zoom, due to the Covid pandemic. The family now includes our great grand children. We plan on placing the peanut brittle in a bowl with a sign that says, “Eat Your Heart Out,” as my husband and I munch together. We will share what is left over, if there is any.
Thank you for all of your help. Have a wonderful Holiday.
The recipe didn’t specify whether roasted or raw peanuts were to be used. That’s the only reason I knocked off a star. I have always used raw peanuts so I did in this recipe, and they were not cooked enough. I took the peanut brittle off the heat at 285 degrees, and really wish I would have cooked it longer. I will make another batch eventually and test all three of my candy thermometers to make sure I have an accurate one, that may have been part of my problem. The candy part was also not as dark or hard as I like. I tried this recipe because I can’t find the absolute best one I had for years. I know this one was similar except I am pretty sure butter was added at the end, along with the baking soda and vanilla. Loved Brian’s long post from 2019, and the tips!
Raw peanuts only – Spanish peanuts
AWESOME, THANK YOU FOR YOUR TIPS AND EXPERIENCE ❣️
I love peanut brittle and this is awesome!
Thank you!
Brittle is always a fun dessert. This looks absolutely delicious and it’s a fun take-home gift for the holidays.
It is such a wonderful gift to give or receive! Enjoy!
Wow, this does remind me of my grandma’s peanut brittle! Great recipe, made it for our Christmas gathering
I’m so glad you enjoyed it!
Do you need to get the hull (I think that’s what it is called. The brown covering off of the Spanish peanut before cooking?
You can leave it on, or if you prefer you can remove it! We don’t remove them when we make it.
Great recipe. Making brittle is an art. Every stove cooks differently, so you have to adjust your stove temp setting accordingly. Start to finish should take about 30 minutes, don’t rush it…. Candy thermometer is a must. I cook between the soft and hard ball stage! Almost perfect every time..
What a delicious recipe. I have a cashew brittle recipe that I top with sea salt and this is similar. You just can’t go wrong with this for the perfect handmade gift for over the holidays. I absolutely love trying different versions!
Thank you Ali! I love the idea of cashew brittle, and the sea salt on top sounds mouth watering!
Love this recipe! It’s so delicious and easy! I’ll definitely be making again and again!
Thank you so much!
I wanted to give my Dad a wonderful gift last year. He really missed some good old fashion peanut brittle. I used your recipe and he made us veg for some out of his stash. He loved it. Today I will be making another large batch for him. Thank you for helping me bring back some childhood memories for him.
That is a really sweet gift! I’m so glad you were able to do that for him with this recipe. Thank you for sharing.
Can you use dry roasted peanuts? Thanks
I haven’t made that or tried since I never stray from this recipe. Did you try it?
This is such a great recipe! I was always kind of afraid to try peanut brittle, but it wasn’t a huge deal at all and it was so tasty! Everyone loved it, thanks!
So glad to hear you enjoyed making it!