Homemade Peanut Brittle

Homemade Peanut Brittle – This easy, crunchy, buttery, slightly salty treat is a foolproof recipe that comes out delicious every single time!


This would be perfect on a cookie platter for the holidays. It’s great for cookie platters because it can be made ahead of time. Peanut brittle also doesn’t go bad as fast a cookies do! So your friends won’t feel like they have to eat it all the day you drop it off.

How long does homemade peanut brittle last?

It stays good for 6-8 weeks if you store it in an airtight container! Don’t put it in the refrigerator. You should keep it on the counter or in the pantry. Refrigerating will cause the brittle to soften.

What does baking soda do to peanut brittle?

Baking soda creates air bubbles in the brittle. It’s what makes it crunchy!

Why is my peanut brittle chewy?

This happens when the mixture doesn’t reach the cracking temperature. I highly recommend using a candy thermometer. It makes the whole process so exact and easy.


Other delicious holiday treats to put in a cookie box:

My go cookies for cookie boxes is:
1. Cut-out sugar cookies
2. Chocolate crinkle cookies
3. Pretzel M&M hugs (you can make the day before!)
4. Rice Krispie treats (you can make thees the day before too!)

Homemade Peanut Brittle

This easy, crunchy, buttery, slightly salty treat is a foolproof recipe that comes out delicious every single time!
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Servings: 8


  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 2 cups roasted salted peanuts or any nuts
  • Sea salt


  • In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
  • Cook over moderately high heat, stirring constantly, until the caramel is light brown and registers 300° on a candy thermometer, about 10 minutes.
  • Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.
If you make this recipe I'd love to hear in the comments!
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