Classic Peanut Brittle - Taste USA

Classic Peanut Brittle

  • Duration 15 minutes
  • Serving 12 servings

An old-fashioned family favourite, this peanut brittle is bound to become a tradition in your household. This recipe makes homemade candy simple; just be sure to watch the pot and be organized, as it can go from perfect to burnt quickly. 

Prep time: 5 minutes 
Cooking time: Approximately 10 minutes


  • ¾ tsp (4 mL) baking soda 
  • ½ tsp (2 mL) water 
  • ½ tsp (2 mL) vanilla 
  • ¾ cup (175 mL) granulated sugar 
  • ½ cup (125 mL) water 
  • ½ cup (125 mL) light corn syrup 
  • 2 cups (500 mL) peanuts 
  • 2 tbsp (30 mL) butter 

Further informations

Tip: If you don’t have a candy thermometer, you can use a small bowl of very cold water to test as you go: 

  • Before starting your peanut brittle, fill a small bowl with very cold water and add an ice cube. Refrigerate until ready to use. 
  • To test if temperature has reached 240°F (120°C), spoon about ½ tsp (2 mL) of brittle mixture into your bowl of cold water. Using your fingers, gather mixture. It should squish together to form a soft ball. If not, cook a bit longer, watching carefully, then test again. 
  • To test if temperature has reached 300°F (140°C), spoon about ½ tsp (2 mL) of brittle mixture into the ice water. It will crack into hard threads. 

Per serving:

  • 270 calories,
  • 14 g fat (3 g saturated fat, 0.1 g trans fat),
  • 5 mg cholesterol,
  • 6 g protein,
  • 29 g carbohydrate,
  • 2 g fibre,
  • 25 g sugars,
  • 90 mg sodium.


  • 1

    In a small bowl, stir baking soda with ½ tsp (2 ml) water and vanilla. Set aside.

  • 2

    In a medium saucepan, stir sugar with ½ cup (125 ml) water and corn syrup. Set over medium heat, stirring occasionally until mixture turns a light golden colour and reaches 240°F (120°C) on a candy thermometer, about 7 minutes once boiling.

  • 3

    Stir in peanuts and butter. Continue to cook, stirring continuously until mixture turns a deeper golden colour, reaching 300°F (140°C) on a candy thermometer, about 2 to 4 minutes once boiling.

  • 4

    Remove from heat and immediately stir in baking soda mixture until light and foamy. Then quickly turn onto a lightly-buttered baking sheet, spreading as thinly as possible. Let stand until hardened, about 1 hour. Break into large pieces.

  • 5

    Stir 1 tsp (5 mL) of either Chinese five-spice, hot or sweet paprika, or garam masala into baking soda mixture for a sweet and spicy version.