Peanut Brittle Recipe With Roasted Peanuts: Crunchy Sweetness in Every Bite

There’s nothing quite like the sound of peanut brittle cracking between your teeth. This recipe transforms simple roasted peanuts and sugar into a buttery, crunchy treat that’s hard to resist.

I’ve refined this method to ensure the brittle sets with the perfect snap, using a candy thermometer for precision. The roasted peanuts add depth, balancing the sweetness with a toasty richness.

The result is a glossy, golden sheet that shatters into irregular pieces, each packed with nutty flavor. It’s a timeless snack that’s as satisfying to make as it is to eat.

Store it in an airtight container, though it rarely lasts long. Here’s how to achieve that signature texture every time.

Ingredients for Peanut Brittle Recipe with Roasted Peanuts

Eight simple ingredients transform into that signature crunchy, buttery treat everyone loves.

The peanuts are non-negotiable here. Dry-roasted, salted peanuts give the best texture—Planters or store-brand both work if they’re fresh. Avoid raw peanuts; they won’t have that deep, toasty flavor. The sugar should be standard granulated white; brown sugar adds molasses notes that can overpower. For the corn syrup, Karo light is the classic choice (trust me on this one).

No corn syrup? Honey or agave at the same volume works in a pinch, but the texture won’t be quite as crisp. Swap the butter for vegetable oil or vegan butter if needed—flavor will be slightly different. The baking soda is key for that airy, foamy texture, so don’t skip it. Vanilla can be omitted, but it adds a warm background note that balances the sweetness.

Store the finished brittle in an airtight container at room temperature. It keeps for about 2 weeks, though it’s usually gone within days. If it loses its crunch, a quick toast in a 300°F oven for 5 minutes revives it perfectly (don’t skip this part).

Step-by-Step Instructions for Peanut Brittle

Master this technique and you’ll produce perfectly crisp, golden brittle with every batch.

Step 1: Prepare the Baking Sheet and Measure Ingredients

Line a rimmed baking sheet with parchment paper and lightly grease it with some of the 0.5 cup Unsalted Butter. This prevents sticking when you pour the hot mixture. Have all your ingredients pre-measured and within reach—you won’t have time to search once the cooking begins.

Place the 2 cups Roasted Peanuts in a small bowl near your workspace. I arrange them in an even layer on the prepared baking sheet while I wait for the sugar mixture to cook. This step ensures you can work quickly when the moment comes.

Step 2: Cook the Sugar Mixture to the Hard Crack Stage

In a heavy 3-quart saucepan, combine the 2 cups Granulated Sugar, 1 cup Light Corn Syrup, and 0.25 cup Water. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the mixture comes to a boil.

Once boiling, stop stirring and let it cook undisturbed until it reaches 300°F on a candy thermometer. At this temperature, the mixture will turn a deep amber color and form hard, brittle threads when dropped into cold water. This stage is critical—undercooking results in chewy candy, while overcooking can burn the sugar.

Step 3: Incorporate the Butter and Peanuts

When the sugar mixture hits 300°F, immediately remove it from heat and stir in the remaining 0.5 cup Unsalted Butter (cut into small pieces) and the 2 cups Roasted Peanuts. Stir vigorously until the butter melts completely and the peanuts are fully coated.

The mixture will bubble up dramatically—this is normal. Return the pan to low heat if needed to ensure the butter melts fully, but work quickly. The sugar can continue cooking even off the heat, so efficiency matters here.

Step 4: Add Baking Soda and Vanilla for the Final Touch

Working swiftly, stir in the 1 tsp Baking Soda and 1 tsp Vanilla Extract. The mixture will foam up significantly—the baking soda creates tiny air pockets that give the brittle its signature light, crisp texture. This reaction happens fast, so have your baking sheet ready.

Immediately pour the hot mixture onto the prepared baking sheet. Use a heatproof spatula to spread it into an even layer about ¼-inch thick. The brittle will begin to set almost instantly, so work quickly but carefully to avoid burns.

Step 5: Cool Completely and Break into Pieces

Sprinkle the 0.5 tsp Salt evenly over the hot brittle. This enhances the sweet-salty balance that makes peanut brittle so addictive. Let it cool completely at room temperature—this takes about 30-45 minutes—until fully hardened.

Once completely cool and firm, break the brittle into pieces by hand or with a rolling pin. Store in an airtight container at room temperature. The brittle should be glossy, with a rich caramel color and a satisfying snap when broken. Each piece will deliver that perfect combination of sweet caramel and crunchy roasted peanuts.

Dietary Considerations for This peanut brittle recipe with roasted peanuts

Gluten-Free Friendly

This treat is naturally gluten-free, as none of the ingredients contain wheat, barley, or rye. The corn syrup is made from cornstarch, which is safe for gluten-sensitive individuals. Just ensure your roasted peanuts are processed in a dedicated facility if cross-contamination is a concern.

Vegan Adaptations

For a vegan version, replace the ½ cup unsalted butter with ½ cup coconut oil or vegan butter. The texture remains crisp, though the flavor profile shifts slightly. Use agave syrup instead of corn syrup if avoiding animal-derived ingredients. 💪

The baking soda and vanilla extract are typically vegan, but always double-check labels. The result will be just as crunchy and satisfying.

Nut Allergy Warning

This recipe is not safe for anyone with a peanut allergy, as peanuts are the primary ingredient. Even trace amounts can trigger severe reactions. If nut allergies are a concern in your household, consider making seed brittle with sunflower or pumpkin seeds instead.

Diabetic Considerations

Given the high sugar content, this is not suitable for diabetic diets. A 2-ounce serving contains about 25g of carbs, mostly from sugar. For a lower-carb alternative, try sugar-free candy recipes using erythritol or stevia blends. 💡

Low-FODMAP Option

Peanuts are low-FODMAP in small servings (¼ cup), but this recipe exceeds that amount. For a gut-friendly version, reduce the peanuts and use maple syrup instead of corn syrup. The texture will differ, but it’s a workable alternative.

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