It’s not the holidays until I make (and eat!) some homemade candy. And to me, the most classic homemade candy is peanut brittle.
Something about peanut brittle also reminds me of my grandparents’ house at Christmastime. I love a recipe that also gives you all those nostalgic feels.
Related: And if you’re making Christmas treats, be sure try our recipe for my favorite puppy chow mix.
Peanut Brittle Ingredients:
How to Make Peanut Brittle:
- Combine the peanuts and any spices (like cinnamon) you may be using.
- Combine the water, corn syrup, and sugar. Whisk to dissolve over high heat. Then, monitor the mixture until it reaches between 290°F to 300°F.
- Remove from heat and stir in the peanuts and vanilla extract.
- Then, add the baking soda. Be careful as this will cause the mixture to foam.
- Pour onto a baking sheet linked with parchment paper or a non-stick baking mat.
- Once the mixture is cool enough to touch, break into pieces for eating!
Tips for Success:
- You need a candy thermometer for this recipe. If the sugar mixture doesn’t get hot enough, it will not turn into hard (cracking) candy.
- As with any homemade candy (or recipe that calls for heating sugar to higher temperatures), be very careful not to get the hot mixture on your skin. While just as painful as hot water, the mixture will not roll off your skin like water would but rather stick (it’s sticky candy, after all). So, you truly want to take care not to stir too rigorously or splash as you pour the hot sugar liquid.
- If you or a loved one has a peanut allergy, you can substitute the peanuts for other nuts, like this recipe for almond brittle.
More Christmas Candy Recipes:
If you want to add a chocolate layer to your peanut brittle, here’s how:
Once the candy is cool enough to touch (but before breaking it into pieces), flip the entire sheet of peanut brittle over to the smooth side.
Spoon on a layer of melted chocolate, using a rubber spatula or offset spatula to smooth it. Once the chocolate sets, break the candy into pieces.
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In a bowl, combine the peanuts and cinnamon. Set aside.
In a pot, combine the water, corn syrup, sugar, and salt. Stir to dissolve over high heat.
Use a candy thermometer and wait until the mixture reaches 290°F to 300°F degrees.
Remove from heat and stir in vanilla extract and peanuts.
Then, stir in the baking soda. This will cause the mixture to foam. Quickly pour the mixture out onto a baking sheet lined with parchment paper or a non-stick baking mat.
Use a spatula to spread the mixture as thin as you like.
Allow to cool and then crack into pieces.
- I used dry roasted peanuts for this recipe. If you have a hard time finding roasted peanuts that do not include salt, it’s OK to use salted or even flavored peanuts, just keep in mind this will change the final flavor of your peanut brittle.
- If you want to add a little more flavor/interest to this peanut brittle recipe, add 1/4 teaspoon or more cayenne with the cinnamon at the beginning of the recipe.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.