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Peanut Brittle Pinterest

Homemade peanut brittle recipe, with a hint of vanilla, a delicious candy, perfect for gifts to the family and friends!

This recipe is not difficult to make, you only need to be swift therefore, and as always when making candies, have all your ingredients measured and ready before starting, together with your buttered baking sheet. Watch your caramel at all times, do not leave for any reason or answer your phone.

I suggest that you read the recipe several times until you feel comfortable enough to start making it.

Also, you will need a candy thermometer as it is mandatory for success that you reach certain temperatures (Candy thermometers are easily available at all prices online).

  • 1 pound
  • Easy
  • 0 h 30

Recipe :


1 teaspoon (4 grams) baking soda

1/2 teaspoon pure vanilla extract

1/2 tablespoon (7 grams) butter, cut into small pieces

1/4 cup (60 ml) water

1/2 cup (120 ml) light corn syrup

1 cup (200 grams) granulated white sugar

1/8 teaspoon salt

1 cup (140 grams) raw blanched peanuts

Make the peanut brittle:

Lightly spray or butter a large baking sheet

Have ready the baking soda, vanilla extract, and butter, set aside

In a medium sized saucepan (do not use a small pan) over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon or heatproof spatula

Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals

Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan

Cook until the syrup reaches 296°F (147°C) (hard crack stage), stirring occasionally to prevent the peanuts from sticking to the bottom of the pan

Remove from heat and immediately stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until everything is mixed together (about 30 seconds)

Immediately pour the brittle onto your baking sheet

If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle. Do this by gently pulling the brittle, working your way around the entire mass. DO NOT TOUCH it with your bare hands

Presentation and conservation:

Let the brittle completely cool and then break into pieces

Store in an airtight container to prevent the brittle from becoming sticky

Store at room temperature or in the refrigerator for up to two weeks


To clean up your saucepan and spatula, boil some water, pour it into your saucepan and wait about 5 minutes, the caramel will completely melt and you will be able to effortlessly clean your saucepan


Original recipe from Stephanie Jaworski from, click here for her method

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Ooh this looks really yummy - love a good peanut brittle! Never made it myself though

This comment was minimized by the moderator on the site

Thank you so much for your kind comment my dear Michelle Very easy to make with the help of a good tutorial

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