Homemade peanut brittle is an easy, peanutty sweet treat that satisfies your sweet tooth and crunchy cravings. Bite-sized golden pieces of brittle with peanuts will have coming back for more!
You don’t need a candy thermometer to make this old-fashioned peanut brittle. I’ll show you how to make it without one along with a special “pulling” technique. It’s the only recipe that I use for making Homemade Peanut Brittle.
Don’t worry if you are not an experienced candy maker or know anything about “crack stage” or how to temper chocolate. (By the way, there is no chocolate in this recipe.)
This recipe came from my Southern mother-in-law. To make her peanut brittle, you need two cups of raw or parched peanuts. (I used the entire contents of a 16-ounce bag of parched peanuts. The more nuts the merrier, in my opinion.)
How To Make Peanut Brittle
To make peanut brittle, you need the following ingredients:
- ⅔ cup light corn syrup
- 1 ½ cups granulated sugar
- 2 cups raw peanuts
- 1 tablespoon baking soda
In a large saucepan, you combine the nuts with corn syrup and sugar and cook over medium-high heat until it turns honey-colored. It takes me about 15 minutes.
Stir the sugar mixture often, but not constantly.
Once the color becomes a rich, golden brown, add baking soda.
A chemical reaction will occur and the mixture will foam and lighten in color.
Spread the candy mixture onto a baking sheet lined with parchment paper or one that has been well-greased. Or you can go all Alton Brown and use a Silpat liner (silicone baking mat).
Spread the mixture out a bit using a wooden spoon or spatula.
Special Trick: Before it has completely cooled, take two forks and “pull” the brittle apart. This technique set my mother-in-law’s brittle apart from all others that I have tried. The pulled brittle is easier to eat than the thick brittle that is typically sold in stores.
You have to be careful because the brittle is really hot. Also, do not attempt to make peanut brittle when it is humid outside or while it is raining. It’s very similar to making divinity. Humidity and peanut brittle are not friends.
Vernel’s Homemade Peanut Brittle
Ingredients
- ⅔ cup light corn syrup
- 1 ½ cups sugar
- 2 cups raw peanuts
- 1 Tbsp. baking soda
Instructions
- Mix together corn syrup, sugar and raw peanuts in a large saucepan.
- Cook over medium-high heat until mixture turns honey colored.
- Remove from heat. Add baking soda and stir well.
- Pour mixture onto prepared pan. As soon as brittle has set, use utensils to pull and stretch brittle into pieces. Caution: Brittle will be very hot.
Video
Notes
Nutrition
The nice thing about this peanut brittle recipe is that you don’t have to have a candy thermometer to make it. Once you have made it a few times, you learn how to judge the process by the colors of the mixture.
Frequently Asked Questions About Peanut Brittle
How do you store peanut brittle?
Store peanut brittle in an airtight container at room temperature for 6-8 weeks.
Where can I buy raw peanuts?
Look for raw peanuts in the produce section at your local grocery store.
Peanut brittle makes a great edible gift during the holiday season. Layer it in a glass jar and tie a festive ribbon. Your gift recipients will thank you for this family favorite delicious treat.
Be sure to come back and tell us how your homemade peanut brittle turned out!
Hungry for more Southern favorites? Be sure to check out these other delicious recipes:
- Easy Chicken and Dumplings – Both a family and reader favorite, this recipe is easy to make and is Southern comfort food at its finest.
- Buttermilk Biscuits – You only need three simple ingredients to make these light and fluffy biscuits. They’re perfect for serving alongside a meal or stuffed with meat, egg, and cheese for the main course.
- Old Fashioned Tea Cakes – This recipe is an authentic Southern recipe – it was transcribed while my mother-in-law made them by heart.
- Classic Pound Cake – This recipe comes from Lulu Buffet, the sister of singer Jimmy Buffet. It’s a great treat to enjoy with company.
Lea says
Got the crave! I looked on google on where to buy it and there aren’t many places, but it’s very expensive!🙀
Lynda says
That’s why it’s good to know how to make peanut brittle!
Ann says
I can’t believe it doesn’t have any butter in it.
Jeff says
Thank you for the hint on pulling.
Lynda says
You’re welcome. It makes a difference.
Ty @ Mama of 3 Munchkins says
Ooh, I wish I could have some right about now as its been so long since I’ve had brittle!
Stefanie says
Peanut Brittle is the best!!
Colleen says
This looks great I LOVE peanut brittle except how it sticks to your teeth.
Tim Hughes says
Cook it longer spread it on a frozen pan and it will crunch and not stick to your teeth.
Kathleen says
I haven’t had peanut brittle in so long. I would love to make my own!
Julie says
Wow – I had no idea how easy it was to make peanut brittle!
Anne says
I have never made peanut brittle! My neighbors used to make a huge batch every year and give us some, and it is delicious.
HilLesha says
I can’t really eat brittle (too hard), but that recipe looks amazing!
Angela says
This looks fantastic! I have never made my own peanut brittle.
Maryann says
my hubby loves brittle. I have only made it once or twice in my lifetime.
Tim Hughes says
For me after about a couple of hundred batches it’s easy?. My mother showed. me and I took it from there.
Katy says
I have made peanut brittle. I once made two different types, I cooked one the old fashioned way and the other in the microwave for a couple of minutes. I actually liked the microwaved better. I love the pulling technique. I think that would make it a lot easier on my teeth.
Tim Hughes says
Stretching helps the crunch. So does a frozen buttered pan.
Lynda says
I have never heard of using a frozen buttered pan. Thanks for the tip!