Amazing 1-step peanut brittle recipe snap

Oh, there’s just nothing, absolutely *nothing*, like that first, loud CRACK when you break off a piece of perfectly made peanut brittle. That satisfying snap tells you instantly that you nailed it! If you’ve been scared off by candy making before—maybe you ended up with chewy, sticky goo instead of lovely, golden shards—then stop worrying right now. I am Carla Davis, and I promise you, this peanut brittle recipe is the one you’ll hold onto forever.

We’re making the Ultimate Fail-Proof Old-Fashioned peanut brittle recipe right here in my kitchen. I’ve adapted my grandmother’s handwritten notes (seriously, they are covered in butter stains!) to work perfectly in a modern home setting. My focus is always reliability, which is why we are going to rely on that candy thermometer. Hitting that magical temperature point is the only secret to getting that incredible, crunchy texture you’re chasing. Get your heavy bottomed pot ready; we are making the best sweet and salty candy from scratch!

If you’re looking to explore more of my tried-and-true sweets, you can always check out all my dessert adventures over here: family-tested desserts.

Why This peanut brittle recipe Guarantees the Perfect Snap

Let’s be honest: chewy brittle is just sad candy. It defeats the entire purpose! My goal with this peanut brittle recipe is to eliminate the stickiness and deliver that satisfying, tooth-shattering crunch every single time. This isn’t just some vague dessert; this is pure, unadulterated, old fashioned candy perfection.

• You get that perfect sweet and salty candy balance that makes you reach for more.
• It’s surprisingly simple, making it a great beginner brittle recipe.
• The texture is guaranteed crunchy peanut brittle, not soft fudge!

Achieving the Hard Crack Stage Every Time

The secret sauce, the reason this works when others fail, is temperature. We absolutely *must* hit 300 degrees Fahrenheit. That’s what the candy makers call the ‘hard crack stage,’ and it’s non-negotiable if you want that loud snap. Think of your candy thermometer as your best friend for this whole adventure. It takes the guesswork out of candy thermometer recipes, ensuring your sugar caramelizes just right, turning into that beautiful, brittle glass instead of staying soft and bendy.

Ingredients for the Best homemade peanut brittle

Okay, let’s peek at what we need. I love this homemade peanut brittle recipe because it relies almost entirely on things you probably already have stashed in your pantry! You don’t need a million fancy things for true, old fashioned candy tasting, just precision.

The list is short and sweet, but every item matters for the final texture. Don’t substitute the corn syrup here; it keeps the sugar from crystallizing, which again, gives us that glorious snap. And please, use those dry-roasted peanuts—they won’t absorb extra moisture while cooking, keeping our brittle super crunchy!

If you want to see how I sometimes simplify things without losing flavor, check out my other easy brittle recipe guide, but for this version, let’s stick exactly to this list:

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup water
• 1 teaspoon baking soda (This is our magic foaming agent!)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups roasted, unsalted peanuts
• 1 tablespoon butter (just for greasing the pan, don’t worry!)

Equipment Needed for This classic peanut candy

Listen, when you’re dealing with melted sugar that’s hotter than the surface of the sun, you can’t skimp on your tools. Having the right gear doesn’t just make the process easier; it’s honestly a safety measure when you’re making hard crack candy now! You’ll want to make sure your setup is ready *before* you even turn the stove on, because once that sugar starts changing color, things move incredibly fast.

First and foremost, you absolutely, hands-down, must have a good, reliable candy thermometer. I cannot stress this enough. This is the single most important piece that separates a perfect batch from a sticky mess. Make sure it clips securely to the side of your pot!

Next, grab your biggest, heaviest-bottomed saucepan. Why heavy? Because sugar likes to scorch, especially when it’s concentrated at the bottom of a thin pot. A heavy pot distributes that heat evenly, meaning fewer scary burnt spots and a more uniform color. I usually reach for my Dutch oven if the recipe calls for a lot of liquid, but for this, my trusty, deep stainless steel pot works like a charm.

Finally, prep your surface. You’ll need a large, rimmed baking sheet—the bigger the better, as it gives the hot brittle more room to spread out thinly. And you’ll need that 1 tablespoon of butter handy for greasing, or even better, a silicone baking mat. I prefer the mat because it prevents sticking entirely and that brittle just slides right off once it cools. Trust me, you don’t want to be scraping this stuff!

Step-by-Step Instructions for Your peanut brittle recipe

This is where the magic happens, and where we earn that beautiful, loud CRACK! Candy making is a combination of cooking and timing, but with this peanut brittle recipe, I’ve broken it down so you feel totally in control. Remember, once we get past the midway point, we are moving fast, so have everything else—the peanuts, the baking soda, the vanilla—sitting right next to the stove. Authority in the kitchen means knowing the sequence, and we’re going to nail this sequence.

Preparing the Pan and Initial Cook

First things first: Get that pan ready, step one! Take your butter (or silicone mat) and thoroughly grease your large baking sheet. Seriously, don’t be shy here, or you’ll be chipping brittle off that pan for days! Next, grab your heavy-bottomed saucepan. Combine the sugar, corn syrup, water, and salt. Now, attach your candy thermometer, making absolutely sure that tip is submerged in the liquid but isn’t actually touching the bottom of the pan. We don’t want it burning on the hot metal!

Place this over medium heat. Stir gently *only* until that sugar is completely dissolved. Your goal right now is just clear liquid. Once you see the first little bubble forming, back off on the stirring—we want smooth cooking, not crystallization!

Reaching the Crucial Hard Crack Stage in the peanut brittle recipe

Keep watching that thermometer! We’re aiming for 300 degrees Fahrenheit, which is the crucial hard crack stage. You’ll notice the mixture turn a lovely light amber color around 260–270°F. When you hit 250°F—the soft ball stage—this is your moment to STOP STIRRING entirely. I can’t tell you how important this is! If you stir it past 250°F, you risk introducing air bubbles that cause crystallization, and that’s what leads to chewy brittle instead of a proper snap.

Let the temperature climb steadily. Keep the heat at medium, monitoring closely. We need to get that temperature right up to 300°F. If you pull it off the heat too soon, it’ll be soft. If you leave it too long, it’ll taste burnt. 300°F is the sweet spot for this classic peanut candy.

The Rapid Finish: Foaming and Pouring

As soon as that thermometer screams 300°F—and I mean *immediately*—yank that pot clear off the burner! Quickly stir in your baking soda and vanilla extract. Whoa! Did you see that puff? It’s going to foam up like crazy, turning immediately lighter and airier. This foaming action is what creates those little bubbles that make the brittle light instead of a solid sugar rock! You’ve got maybe ten seconds, tops, before it sets.

Carefully pour that frothy, hot mixture right onto your prepared baking sheet. Don’t scrape the sides of the pot; you only want the good stuff. Just let it flow out and spread naturally. Do not touch it! Resist the urge to spread it flat with a spatula—that’s a rookie mistake that leads to hot messes. Let it cool completely at room temperature for at least 30 minutes until it’s rock solid.

Once it’s fully cool, you can grab a heavy object (or just your hands, carefully!) and break your beautiful creation into irregular pieces. Welcome to the world of making that perfect homemade candy!

SAVE IT

Tips and Tricks for Flawless peanut brittle for beginners

So, you’ve managed the heating and pouring—fantastic job! But now comes the waiting game, and sometimes, the brittle isn’t quite right once it’s cooled. Don’t fret! I’ve learned a few essential peanut brittle tips and tricks over the years that can save a batch. The biggest enemy we fight when making from scratch candy? Humidity! Sugar loves moisture, and if it’s a rainy, sticky day outside, your brittle might feel soft instead of crisp.

If you notice it’s sticky after cooling, it means we didn’t quite get to 300°F, or the humidity got to it. Don’t put it in the fridge—that makes it worse! Try this: lay the brittle out on a rack and give it about an hour in a very low oven, maybe 200°F, just to dry out the surface a little. Then let it cool completely outside the oven.

Also, remember those peanuts? I mentioned dry-roasted, and I stand by it. If you use raw peanuts, they release moisture into the caramel, which prevents that hard snap we desperately want. Dry-roasted peanuts stay crisp, giving you that amazing, buttery crunch. Speaking of buttery crunch, if you want to try something decadent using similar ingredients, you should take a peek at my turtle cheesecake recipe!

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Storage and Making Ahead with Your peanut brittle recipe

Once you’ve got those perfect, shiny pieces of beautiful candy, the next big question is: How do I keep it perfect? Honestly, this peanut brittle recipe is fantastic because it handles storage so well, provided you keep it dry. A great piece of gift worthy candy is only great if it stays crunchy until it’s eaten!

The most important rule here is to skip the refrigerator entirely. Cold air is full of moisture, and moisture equals chewiness in candy. Always let the brittle cool completely—and I mean bone dry—before you store it. Then, tuck it into an airtight container. If you want to layer the pieces inside the container, I use wax paper or parchment paper between the layers. This keeps them separated and protects that lovely, glassy surface.

If you happen to make this a few days before you need it for Christmas trays or gift giving, it should hold up beautifully at cool room temperature. But what if you made it a week ago and it feels a tiny bit soft today? Don’t toss it! That’s when we bring back that low oven trick. Lay the brittle out on a wire rack, making sure the pieces aren’t touching, and pop it into a very low oven—think 200°F—for about 15 minutes. Turn the oven off, leave the brittle inside for another 15 minutes to cool down gently, and it should re-harden beautifully. It’s my little trick for rescuing brittle that got too friendly with the kitchen air!

SAVE IT

Variations on the Classic peanut brittle recipe

This peanut brittle recipe is so fundamental and perfect that I rarely change it, but I know you bakers out there like to experiment! The great news is that the core method—getting that sugar to the hard crack stage—stays the same no matter what nut you decide to use. It’s really forgiving, which is why I love teaching it to people new to candy making.

The easiest way to switch things up is simply swapping out the peanuts. If you want to make a stunning pecan brittle, just trade those 2 cups of roasted peanuts for 2 cups of pecan halves. It adds a slightly earthier, sweeter flavor that is just heavenly. I usually toast the pecans lightly myself just before dumping them in, just to wake up their flavor a bit more!

You can also play around with the spice notes in the initial sugar mixture. While the base recipe keeps it pure (just salt and vanilla), try sprinkling in a tiny pinch of cayenne pepper right before you add the baking soda. It keeps the sweet and salty thing going, but adds a slow, warming heat on the finish. Or, for a richer taste, use almond extract instead of vanilla—it really makes the caramelized flavor sing, almost like an almond roca!

If you’re looking for something completely different but still crunchy, I have a fun recipe for crispy sweet potato chips that uses a different kind of sugar glaze but delivers that satisfying crunch factor, too. But for that classic caramel bubble look, stick to swapping the nuts or the extract!

Frequently Asked Questions about making crunchy peanut brittle

I totally get it—when you’re learning something new like candy making, you always have questions. Don’t let confusion stop you from making this amazing crunchy peanut brittle! We want every batch to be a winner, whether it’s for your own craving or for holiday trays. Here are the things people ask me most often when they try this peanut brittle recipe for the first time.

What if I don’t have a candy thermometer for this peanut brittle recipe?

Oh, that’s tough, friend! While I strongly recommend getting one—they are inexpensive and take all the headache out of making hard crack candy—you *can* use the ice water test as a backup. Plop a tiny drop of the boiling syrup into a glass of ice water. If it immediately forms threads that are hard and shatter when you bend them, you’ve hit that perfect temperature. If it stays soft and pliable, it needs more time on the heat. It requires quick work and a bit of bravery, but it’s the only way to check doneness without a thermometer!

Can I use salted peanuts in this sweet and salty candy?

For the absolute best, most balanced flavor in this sweet and salty candy, I always, always call for roasted, *unsalted* peanuts. That way, I control exactly how much salt goes into the caramel itself, which is only half a teaspoon. If you only have salted peanuts on hand, go ahead and use them, but you should probably reduce or completely skip adding the extra 1/2 teaspoon of salt to the sugar mixture so it doesn’t end up too aggressive!

What about the texture? Well, the moisture content can sometimes be slightly different between salted and unsalted, but as long as they are dry-roasted, you should be fine texture-wise! If you mess up and the brittle turns out chewy, remember the trick: low and slow drying in the oven! Sometimes even the best peanut brittle tips and tricks can’t fight a super humid day, but we can always try to fix it later.

If you’re looking for other fun, simple recipes perfect for holiday gifting—or just snacking—check out my lemon chicken soup recipe for something savory next time you need a break from sugar!

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Estimated Nutritional Breakdown for This peanut brittle recipe

Here’s a quick look at what’s packed into our incredible, crunchy candy! Now, remember, since we are relying on simple pantry ingredients and precision cooking, these numbers are pretty robust. However, because every batch size can vary *slightly* based on how thin you pour it, these are my best estimates based on standard ingredient measurements for this peanut brittle recipe.

I always say that homemade candy tastes better because you made it with love, but it’s nice to know what you’re working with, right? This is why I always try to leave notes on things like fat content—we’re getting a lot of good fat from those roasted peanuts!

• Serving Size: 1 ounce piece
• Calories: 180
• Sugar: 18g (That’s the caramelized goodness!)
• Fat: 9g
• Protein: 4g
• Sodium: 55mg
• Carbohydrates: 24g

This breakdown is based on dividing the entire recipe yield into roughly 16 one-ounce servings. Think of this as a rough guide, not a commitment carved in stone! If you happen to use pecan halves instead of peanuts, for example, those fat and fiber numbers will shift slightly. But for the classic recipe we just mastered? It holds up beautifully. Enjoy every single crunchy piece, knowing exactly what went into making that perfect, nostalgic flavor!

The Ultimate Fail-Proof Old-Fashioned Peanut Brittle Recipe with Candy Thermometer Guide

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Welcome to my kitchen! I’m Carla Davis, and I’m sharing my reliable, old-fashioned peanut brittle recipe. This guide shows you how to achieve that perfect, satisfying snap every time by hitting the hard crack stage using a candy thermometer. Make this sweet and salty candy from scratch for a classic treat perfect for gifting or holiday trays.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: About 1 pound 1x
• Category: Dessert
• Method: Stovetop Candy Making
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups roasted, unsalted peanuts
• 1 tablespoon butter (for greasing)

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Instructions

1. Lightly grease a large baking sheet with butter or line it with a silicone mat. Set aside.
2. Combine the granulated sugar, corn syrup, water, and salt in a heavy-bottomed, large saucepan. Stir gently until the sugar dissolves.
3. Attach your candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
4. Place the saucepan over medium heat. Cook the mixture, stirring only occasionally, until it reaches 250 degrees Fahrenheit (Soft Ball stage).
5. Once at 250°F, stop stirring. Allow the mixture to cook until it reaches exactly 300 degrees Fahrenheit (Hard Crack stage). This temperature is crucial for a crunchy peanut brittle.
6. Immediately remove the pan from the heat. Quickly stir in the baking soda and vanilla extract. The mixture will foam up rapidly. Work fast.
7. Pour the hot mixture onto your prepared baking sheet. Do not spread or scrape the sides of the pan; just let it flow naturally.
8. Let the brittle cool completely and harden at room temperature for at least 30 minutes. Do not place it in the refrigerator.
9. Once fully cooled and hard, break the peanut brittle into irregular pieces. Store in an airtight container.

Notes

• Use a candy thermometer for success; guessing the temperature will result in chewy or burnt brittle.
• Ensure your baking sheet is ready before the sugar reaches 300°F, as the final steps happen very quickly.
• For the best flavor, use dry-roasted peanuts.
• If you do not have a candy thermometer, you can test a drop of the syrup in ice water; it should form hard, brittle threads that snap cleanly.

Nutrition

• Serving Size: 1 ounce piece
• Calories: 180
• Sugar: 18g
• Sodium: 55mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg