Peanut Brittle

Peanut Brittle

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"My Aunt Joyce taught my mother how to make this and she taught me."
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servings 138 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Lay out several sheets of foil to spoon the hot peanut brittle onto.
  2. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
  3. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
  4. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.


  1. 152 Ratings

Most helpful positive review

This was so good and so easy to make. I made a few changes to mine though. I used coctail peanuts (2 cups instead of 1) and added 1 tbs of butter to the mixture when I added the peanuts. When...

Most helpful critical review

Good taste but time consuming and messy for amateur candy cooks.

This was so good and so easy to make. I made a few changes to mine though. I used coctail peanuts (2 cups instead of 1) and added 1 tbs of butter to the mixture when I added the peanuts. When...

Very good brittle. I used plantars dry roasted lightly salted peanuts and it turned out fine. I will pour it onto lightly greased foil next time as the foil stuck to the back of some pieces. ...

I keep trying different peanut brittle recipes and I am always disappointed. But this is the recipe I have been searching for. It's the best peanut brittle I have ever had. My husband just at...

I burned the first time? Waited too long. It kept cooking a little longer even after removing from the heat. Second time worked very well. It's light in a texture. I will add more nuts in next t...

OMG!!!! I have never made Peanut Brittle before and will not look for a different recipe. The only thing I did different is add vanilla. I just feel every desert needs vanilla extract. This w...

this is the best peanut brittle recipe out there for peanut brittle, i have tried several others and thank goodness i found this one, the others out there are no where as good as this one... tha...

This was so easy to make. My mother-in-law took some to work with her and everyone that tried it wanted the recipe. They said it reminded them of when they were younger.

Took no time at all - bake it in a skillet with a nice thick bottom that distributes heat well and this is a no-brainer. Loved it, tasted great!! Almost too good to be true!

For someone who has never made peanut brittle before I'd have to say I'm thankful for this super-easy recipe. It came out great!

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