Peanut Brittle Is Fun to Make and Fun to Eat (2024)

Peanut brittle was one of those candies we always had around the house when I was a kid because my dad was obsessed with it. Though I would sneak a bite of it every now and then (I was more of a chocolate guy than a peanut brittle guy), my dad would nibble on it nearly every night after dinner as we watched TV and serve it whenever it was our time to host “bridge club” with his friends.

But of course, it turns out that peanut brittle has a history that goes much farther back than the mid-1980s.

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The History of Peanut Brittle

Stella Parks, in her cookbook BraveTart, says one of the earliest peanut brittle recipes dates to 1843 from a Philadelphia woman named Deborah Fisher who sold “The Original Pea or Groundnut Candy” in her 8th Street shop. Recipes for peanut brittle evolved using molasses as an ingredient, and the Boston cookbook The Art of Confectionery mentions adding baking soda “to render it tender.”

Other stories on the internet say that peanut brittle was a Southern invention, made by an unknown woman in 1890 who accidentally used baking soda instead of cream of tartar when trying to make taffy. Its popularity is often associated with the American south—most of the country’s peanut farms are located in Georgia, Florida, and Alabama.

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How to Make Peanut Brittle

Homemade brittle is actually fairly easy. Start by placing sugar, corn syrup, and water in a large saucepan and heating it to make a caramel—which happens when sugar is heated to a specific temperature, melts, and starts to decompose.

Once the caramel is ready, add baking soda (see below for why!), and then the peanuts. Pour the entire mixture onto a pan and spread out it while it's still liquid (and hot).

As the candy cools, it hardens and becomes brittle. Once totally cooled, it can be broken into smaller pieces to enjoy!

The Role of Baking Soda

The introduction of baking soda to the molten caramel is what differentiates brittle from standard hard caramel candy.

The baking soda reacts with the caramel in its liquid state, aerating it and producing tiny pockets of air as it cools and solidifies. This results in a treat that is, well, brittle in nature.

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Do You Really Need Corn Syrup?

This peanut brittle specifically uses corn syrup to make keep it smooth and keep the sugar from crystalizing. Often, making caramel can be a scary thing, not only because you're cooking over direct heat (which can potentially cause the sugar to burn) but also because caramel candy can sometimes develop a gritty graininess.

Grittiness can happen when a stray sugar crystal doesn’t melt properly or is introduced while the caramel is cooking. The stray crystal causes the surrounding sugar to crystallize, resulting in that gritty texture once the caramel has cooled.

The water added initially to the pot helps dissolve all the sugar to reduce this risk, while corn syrup interferes with crystals forming as well. These two things combined will ensure you have a smooth caramel.

I don’t recommend substituting honey, molasses, or agave for the corn syrup. Those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

When (and When Not) to Stir the Caramel

Make sure to stir the mixture at the beginning of cooking to dissolve all the sugar. However, do NOT stir the caramel mixture once the butter and sugar have dissolved (if you stir it after the water has boiled off, you could create graininess).

If you are concerned about whether or not the caramel is cooking evenly, just swirl the pan a little bit to stir it. But don’t use a spoon or any utensil.

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How to Know When the Brittle Is Ready

Using a candy thermometer is recommended -- cook it to 340°F. But if you don’t have one, don’t let that stop you from making peanut brittle!

You want to cook the molten sugar until it reaches the color of an older penny.

You have a little leeway on the temperature, but if you are relying on color alone, I’d recommend cooking the sugar at a lower heat. It will take longer but you’ll have more of a cushion with the timing; you don’t want the caramel to burn and become bitter.

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Suggestions and Substitutions for Peanut Brittle

Peanut brittle is an easy candy recipe to adapt to your own taste. Feel free to substitute a different type of nut, such as pistachio or hazelnut, for the peanuts. Just chop the nuts to the size of peanuts if they are large.

You can also dip the cooled and broken brittle into melted chocolate if you like!

Storing and Freezing Peanut Brittle

Store the peanut brittle in a zip-top bag or an airtight container. Humidity and moisture are its enemies, so keep it as airtight as possible. You can also layer the brittle between parchment or wax paper so it doesn't stick together. As long as you keep the brittle in an airtight container, it should last for up to 3 weeks.

You can freeze it for longer storage (up to 3 months) in an airtight container.

More Holiday Treats to Try!

  • Christmas Cracker Candy
  • English Toffee
  • Easy Peanut Butter Fudge
  • Chocolate Truffles
  • Pralines

Peanut Brittle

Prep Time15 mins

Cook Time15 mins

Cooling60 mins

Total Time90 mins

Servings20to 24 pieces

It's helpful to use a pot that's at least 3 quarts in size to accommodate the boiling mixture.

Ingredients

  • 1 1/4 cups (175g) unsalted dry roasted peanuts

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon kosher salt (omit if using salted peanuts)

  • 1 cup (200g) white sugar

  • 1/2 cup (150g) light corn syrup

  • 1/4 cup (57g or 1/2 stick) unsalted butter

  • 1/4 cup water

  • 2 teaspoons vanilla extract

Method

  1. Prep the baking sheet, baking soda, salt, vanilla, and peanuts:

    Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.

    Measure out the peanuts in a medium-sized bowl, the baking soda and salt into a small bowl, and the vanilla in another small bowl.

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  2. Melt the sugar, corn syrup, and butter:

    Place the sugar, corn syrup, butter, and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda).

    Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with a wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.

    If for some reason the sugar doesn't all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don't fret if you don't have a pastry brush. Just carry on; the brittle will be fabulous.)

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  3. Boil the caramel:

    Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer).

    Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.

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  4. Add the baking soda:

    When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using).

    Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.

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  5. Stir in the peanuts, then immediately pour onto the prepared baking sheet:

    Spread the brittle evenly across the pan using a heatproof spatula.

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  6. Cool and store:

    Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun, and safer as you have more control over the pieces you're breaking).

    Did you love the recipe? Give us some stars and leave a comment below!

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  • Candy
  • Christmas Candies
  • Peanuts
Nutrition Facts (per serving)
111Calories
6g Fat
15g Carbs
2g Protein

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Nutrition Facts
Servings: 20to 24
Amount per serving
Calories111
% Daily Value*
Total Fat 6g7%
Saturated Fat 2g9%
Cholesterol 5mg2%
Sodium 57mg2%
Total Carbohydrate 15g5%
Dietary Fiber 1g2%
Total Sugars 14g
Protein 2g
Vitamin C 0mg0%
Calcium 6mg0%
Iron 0mg1%
Potassium 48mg1%
*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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Peanut Brittle Is Fun to Make and Fun to Eat (2024)

FAQs

What are some fun facts about peanut brittle? ›

In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. “Brittle,” a flat hardened sugar candy, is thought to be one of the first candies ever made. Peanut brittle made with corn syrups and nuts began appearing in cookbooks around the 19th century.

Why do people like peanut brittle? ›

In the vast realm of sweet treats, few can rival the satisfying crunch of brittle. This delectable confection is a harmonious blend of sugar, nuts, and magic that has captivated taste buds around the world for centuries.

What is the story behind peanut brittle? ›

Finally, there is the story that is likely the most plausible. In this story, a Southern woman (or, some say, New England woman) created peanut brittle by mistake. She was in the middle of making taffy and accidentally added baking soda instead of cream of tartar to the confectionary mix.

How does peanut brittle get its color? ›

Peanut Brittle Ingredients

Granulated Sugar: When sugar is heated, a process known as sugar inversion happens. This causes the sugar to change into liquid sugar and has that lovely aroma and darker color.

What are 5 facts about peanuts? ›

Did you know these interesting facts about peanuts?
  • *Peanuts are not nuts.
  • *Peanuts are good for you.
  • *There are six US cities named after peanut.
  • *There are over 500 peanuts in every jar of peanut butter.
  • *Peanut butter can be turned into diamonds!
Sep 14, 2021

Are peanut brittle good for you? ›

We call this Healthy Peanut Brittle a treat food. It's a little bit naughty because it's sweet – it uses some 100% maple syrup, but it's also good because it includes good fats from coconut oil and protein from peanut butter.

Why is brittle called brittle? ›

Brittle: a sugar/water mix cooked to the hard-crack state. Then nuts, corn-syrup, and butter added and brittle is cooled. It is hard and brittle, thus the name.

Why is peanut brittle addicting? ›

Peanut brittle is beloved by many, both young and old. There's something addicting in that salty-sweet crunch that keeps people coming back time and time again.

Is peanut brittle a southern thing? ›

The general origin story of peanut brittle is that it came from the South, and that a Southern woman in the second half of the 19th century came up with peanut brittle by accidentally putting baking soda into her taffy instead of cream of tartar.

What is the science behind peanut brittle? ›

The secret is in the baking soda. As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO2 that get trapped, making the sugar porous and, well… brittle.

How long does peanut brittle last? ›

To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.

Is peanut brittle considered candy? ›

Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick.

What is a fun fact about Mr peanut? ›

In 1916, a young schoolboy, Antonio Gentile, submitted drawings of an anthropomorphic peanut to a design contest. When his design was chosen, commercial artist Andrew S. Wallach added the monocle, top hat, and cane to create the iconic image. Gentile's family originally received five dollars for winning the contest.

Did you know facts about peanut butter? ›

It takes one acre of peanuts to make 30,000 peanut butter sandwiches. We spend almost $800 million a year on peanut butter in the United States. The average child will eat 1,500 peanut butter and jelly sandwiches before graduating from high school.

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