This easy Soft Peanut Brittle recipe is the perfect holiday treat! It takes less than 30 minutes to make with only seven simple ingredients! It's crunchy, sweet, salty, and addictive, making it the perfect homemade candy. Plus, it makes a great holiday gift!
If you love this recipe, check out my easy Peanut Butter Blossoms next!
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This recipe will be your new favorite this holiday season if you are a peanut brittle lover. This hard candy softens when you take a bite and tastes like the inside of a Butterfinger candy bar.
This is a great recipe for holiday gatherings because it's so simple to make and always a hit with friends and family. I love whipping up a batch of this candy in my kitchen to serve my guests when they arrive.
Serve with Christmas Crack with Graham Crackers, Chocolate Crinkle Cookies With Cake Mix, and Air Fryer Sugar Cookies.
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Why you'll love this recipe
- It is sugary, crunchy, and tastes like the holidays.
- This is a perfect recipe for a last-minute holiday treat.
- It only takes 30 minutes to make.
- You will succeed even if this is your first time at candy making.
- Made with basic ingredients.
- Great for parties and for giving as gifts.
Ingredients & Substitutions
- Sugar. I used cane sugar, but you could also use granulated white sugar or brown sugar.
- Light corn syrup. For a more robust flavor, use dark corn syrup.
- Cold Water.
- Butter. You could also use margarine. This gives the candy great flavor and makes it softer.
- Peanuts, salted. For the best flavor, the peanuts need to be seasoned or salted. Use the best peanuts you can. Do not use old peanuts; the flavor will not be as good.
- Vanilla extract. I used pure vanilla extract. You could also use artificial extract or almond extract.
- Baking soda. Baking soda gives the peanut brittle a porous, delicate texture.
See the printable recipe card below for the full list of ingredients and ingredient amounts.
How to make soft peanut brittle candy
Quick overview
- Prepare sheet pan.
- Boil sugar mixture.
- Add butter and peanuts.
- Add baking soda and vanilla.
- Cool and break into pieces.
Step-by-step instructions
Follow these step-by-step instructions for the best homemade peanut brittle. Read all instructions thoroughly before beginning.
Step 1: Place parchment paper or wax paper on a large-rimmed baking sheet and set aside - or grease the baking sheet with butter or vegetable spray. Combine sugar, corn syrup, and water in a large pot or Dutch oven. Clip a good candy thermometer to the side.
Step 2: Bring the syrup mixture to a boil over medium heat, stirring often until the sugar dissolves. Boil until it reaches 235 degrees F when the candy enters the soft ball stage.
Step 3: Add the butter and peanuts to the pan. Cook, stirring constantly with a wooden spoon or spatula, until a candy thermometer reaches 300 degrees F, the hard crack stage.
Step 4: Remove the pot from heat when the candy thermometer reaches 300 degrees. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to foam. Working quickly, pour the candy mixture onto the prepared baking sheet.
Step 5: Let the cookie sheet cool until the candy hardens. I usually place the pan outside on the deck to cool it off quickly.
Step 6: Break the peanut brittle into bite-size portions with the tip of a knife.
Pro Tip: Cooking times may vary depending on whether you live at higher altitudes or sea level and use a gas stove or electric stove. Because a gas stove has constant heat, it will cook faster. However, because an electric element cycles on and off to maintain temperature as there is a cooling cycle, sometimes lower heat will be emitted. Therefore, it may take longer for the candy mixture to reach the right temperature.
Serving suggestions
Serve crushed peanut brittle on top of Ninja Creami Vanilla Ice Cream.
Or, for a sweet Christmas treat, serve with Copycat Starbucks Toasted White Chocolate Mocha, Starbucks Copycat Caramel Brulée Latte, or Starbucks Peppermint Mocha.
Jeri's Top Tips
- Have all the ingredients measured out and ready to use before you start.
- The secret of the candy is to stir constantly and work fast. Do not walk away.
- Stir constantly so the hot mixture doesn't burn as it is cooked on high heat. It is beneficial to have someone stirring constantly while you pour in the ingredients at the right time.
- When you pour the mixture into the baking sheet, DO NOT scrape the bottom of the pan. You can scrape the sides but not the bottom. The pot is so hot when the mixture reaches 300 degrees that it burns the second you stop stirring. If you scrape the bottom of the pot, you will scrape in burnt peanut brittle mixture, and your whole pan will taste burnt.
- Soak the pot immediately after it is empty for easy cleanup.
- Place the candy outside to cool it quickly (if it is cool outside).
Additions & variations
- Add pecans, almonds, cashews, or hazelnuts.
- Sprinkle some sea salt or shredded coconut on top before it cools.
- Add crystallized ginger and candied orange peel for another flavor profile.
- Drizzle with chocolate sauce or melted dark chocolate after it cools to make it extra decadent.
Related Recipe: Crockpot Candy Crack
How to store peanut brittle
Fridge: Store the peanut brittle in an airtight container at room temperature for up to 3 weeks.
Freezer: Freeze in an airtight container or Ziploc bag for up to 3 months.
Recipe FAQs
If your peanut brittle did not harden, it didn't cook long enough. It is essential to use a candy thermometer to get the best results.
No, peanut brittle does not stick to parchment paper.
It takes about 30 minutes at room temperature to set. I like to place it outside on my deck when its cold, where it will set in about 10 minutes.
As soon as the pot is empty, fill it with hot water with soap and let it soak for about 15 minutes. The candy will soften and will be able to be cleaned very easily.
Hard peanut brittle is crunchy and flavorful because the sugar syrup is boiled until it becomes caramelized, giving the candy its brittle texture. Soft peanut brittle has a softer texture than hard because the sugar syrup used to make it is boiled for less time. It will not break your teeth when you bite into it - the candy melts in your mouth.
Peanut brittle is a type of candy with a sweet and salty taste. The salty taste comes from the peanuts mixed with the sugar and spread evenly throughout the brittle, giving the candy a crunchy texture. Peanut brittle is a popular holiday recipe usually eaten during Christmas.
Printable Recipe
Easy Soft Peanut Brittle Recipe
Equipment
- Rimmed baking sheet
- Large pot
- Spatula
- Candy thermometer
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- ½ cup water
- ¼ cup butter or margarine
- 2½ cups salted peanuts
- 1 teaspoon vanilla extract
- 2 teaspoon baking soda
Instructions
- First, place parchment paper on a large rimmed baking sheet and set it aside.
- Combine sugar, corn syrup, and water in a large pot. Clip a candy thermometer to the side. Bring the syrup mixture to a boil over medium heat, stirring often until the sugar dissolves. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.2 cups sugar, 1 cup light corn syrup, ½ cup water
- Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.¼ cup butter , 2½ cups salted peanuts
- Remove the pot from the heat when the candy thermometer reaches 300 degrees F. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to foam. Immediately pour the candy mixture, while still foaming, onto the baking sheet.1 tsp vanilla extract, 2 tsp baking soda
- Let the cookie sheet cool, then break the peanut brittle into bite-size portions with the tip of a butter knife. When the candy cools, enjoy!
Video
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Notes
- Have all the ingredients measured out and ready to use before you start.
- The secret of the candy is to stir constantly and work fast. Do not walk away.
- It is extremely helpful to have someone stirring constantly while you pour in the ingredients at the right time.
- When you pour the mixture into the baking sheet, DO NOT scrape the bottom of the pot. You can scrape the sides but not the bottom. The pot is so hot when the mixture reaches 300 degrees that it burns the second you stop stirring. If you scrape the bottom of the pot, you will scrape in burnt peanut brittle mixture, and your whole pan will taste burnt.
- Soak the pot immediately after it is empty for easy cleanup.
- Place the candy outside for quick cooling.
- Store the peanut brittle in an airtight container at room temperature for up to 3 weeks or in the freezer for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Pennie says
Brittle is more like hard version. Tastes good but too crunchy. I checked my thermometers and both are accurate. I followed the recipe exactly. I find versions with peanut butter are better and not so hard.
Jeri Walker says
I'm sorry it was too crunchy for you Pennie! This one should have a melt-in-your-mouth texture, but I'm glad you at least liked the flavor. Thanks for giving it a try!
Dennis Littley says
when I saw your recipe I had to head into the kitchen and make peanut brittle! Thanks to your recipe it couldn't have been easier or more delicious!
Beth says
I’ve tried many peanut butter recipes didn’t care for most of them. But this one is amazing. I made it for Christmas. Gave it in little gift packages. Everyone absolutely loved it said it was the best they’ve ever tasted and I agree. Thank you so much for this recipe I’m from Ohio And we love our sweet stuff.
Jeri Walker says
Thanks so much Beth! This comment just made my day! I love that you gave them out as gifts! That's the best compliment! Thanks so much for coming back to tell me how it went! 😀
Jerika says
I love Peanut Brittle!:) oh this looks yummy, a perfect holiday treat indeed. Happy Holidays!:)
Jeri says
Happy Holidays! 🙂
Deb Brown says
Hello and thank you for sharing your recipe. I cannot find the part of the recipe that speaks about the peanut butter and how much, what kind to use?? Can you help me please?
Jeri says
Hi there, Deb. No peanut butter is required for this recipe. Just the ingredients listed in the recipe card.