Y’all are gonna love this Quick and easy Holiday Peanut Brittle.
Easy Old Fashioned Peanut Brittle is a great holiday Christmas treat to make for friends, family, neighbors, and teachers. It’s a cinch to make and is just about the cheapest treat around. The combination of salty and sweet, with a buttery flavor, can’t be beaten.
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 holiday feasts, 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 bread, hot chocolate, anything and everything peppermint, and of course, quick and easy holiday peanut brittle.
You’re gonna love this old-fashioned peanut brittle recipe. It’s super easy to make and everyone will love it.
I gave some away last year for the holidays and people were asking for more. It’s that good!
How do you make the best peanut brittle?
- Add the sugar, corn syrup, and peanuts to a saucepan.
- Boil until temperature reaches 275-degrees.
- Remove from the stovetop. Add the butter and baking soda and stir.
- Spread out on greased cookie sheet and cool.
- Break up the pieces.
Recipe and printable instructions at the bottom of the post.
Grab one of your cookie sheets and butter it up. Cover the entire thing, so the candy doesn’t stick to it. I use a cookie sheet that is approximately 10″ x 15″ sheet.
Get started by adding the sugar to a saucepan and turn it on medium-high.
Next, add the corn syrup. Give the sugar and corn syrup a good stir. We’re just going to pretend there are not any calories in here. We can still pretend, can’t we?
Finally, add the peanuts and stir them into the sugar mixture.
Once the peanut brittle starts to boil put your thermometer on the edge of the pan. I already had mine in there, but you really don’t need to add it until it starts to boil. Keep stirring on occasion so the mixture doesn’t burn.
Be sure not to let the thermometer touch the bottom of the pan, or you’ll get an incorrect reading. The bottom of the pan is going to be hotter than your candy.
The candy thermometer needs to reach 275-degrees, which is when it will turn to hard candy. It may take a few minutes to get there, but it will.
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 fast, because the baking soda will make the mixture fizz a little.
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.
How long does it take for peanut brittle to dry?
It takes about thirty minutes for peanut brittle to cool and set up. Once it cools you can break the homemade peanut brittle into small pieces.
What causes peanut brittle to be too hard?
If you cook the peanut brittle past the hard-crack stage, it will become too brittle. Candy is one of those foods that you must cook it to the right temperature. If you don’t cook it long enough, it will be tackier.
Using a thermometer is always a good plan because you will be able to know exactly when it gets to the hard-crack stage and that it’s time to take the candy off of the stovetop.
How do you store homemade peanut brittle?
I usually put my peanut brittle in a large Ziplock baggie and keep in a cool place. You don’t need to refrigerate the peanut brittle.
If you’re giving the candy away, you can layer the candy with wax paper in the gift container to keep it from sticking.
But seriously, if it sticks, I’m still eating it.
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups dry roasted peanuts
- 1 Tbsp. baking soda
- 1 Tbsp. butter
Butter a 10" x 15" 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. 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.
Do not let the candy thermometer touch the bottom of the pan or it will read incorrectly.
- Wilton Performance Pans Aluminum Jelly Roll and Cookie Pan, 10.5 x 15.5-Inch
- Winco Deep Fry/Candy Thermometer with Hanging Ring, 2-Inch by 11-3/4-Inch
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Serving Size:1 piece
Amount Per Serving:Calories: 169 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 196mg Carbohydrates: 24g Fiber: 1g Sugar: 15g Protein: 4g
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