You came to the right place for some quick and easy holiday peanut brittle.The holidays are my favorite time of year with gift giving, Christmas cookie exchanges, the build up to the Thanksgiving feast, and all of the holiday baking.
I’m already dreaming of every type of cookie under the sun, amazing, melt-in-your-mouth fudge (we fight over it around here), Christmas breads, hot chocolate, anything and everything peppermint, and of course, quick and easy holiday peanut brittle.
You’re gonna love this easy homemade, old fashioned recipe for peanut brittle.
My mind is always planning ahead and trying to decide what I can bring for the teachers at the kid’s school. This peanut brittle recipe is so quick and easy to fix, and everyone will love it.
You can find and print the recipe at the bottom of the post.
Grab one of your cookie sheets and butter it up. I use a cookie sheet that is approximately 13″ x 9″ sheet.
Add the sugar, light corn syrup, and peanuts to the saucepan. You can stir it up a little, but it will be thick.
Once the peanut brittle goodness starts to boil, add your candy thermometer.
Be sure to stir it often. As it gets closer to 275-degrees, keep an eye on it and keep stirring, or it will burn fast. I think I accidentally burned a couple of peanuts, and it still turned out delicious.
Once the temperature has reached 275-degrees, remove it from the stove and add the butter and baking soda. Stir it and pour the peanut brittle onto the cookie sheet.
When I poured it on the cookie sheet, it was puffy, I was in a bit of a panic, and thought for sure I had messed up the peanut brittle. But when it cools, it will be perfect.
Brace yourself for wanting to eat all of it–homemade peanut brittle is so delicious.
Scroll down to print out the recipe.
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups dry roasted peanuts
- 1 Tbsp. baking soda
- 1 Tbsp. butter
- Butter a 13" x 9" cookie sheet.
- In a medium saucepan, add the corn syrup, sugar, and peanuts. Bring to a boil while stirring constantly.
- Place a candy thermometer into the saucepan and continue boiling until the temperature reaches 275-degrees (do not let the candy thermometer touch the bottom of the pan or it will read incorrectly). Stir occasionally. Watch closely toward the end to keep from burning.
- Remove from the heat and add the butter and baking soda. Stir.
- Pour onto cookie sheet and spread out.
- Break into pieces.