20 Classic Old Fashioned Peanut Brittle Recipes

Ah, the satisfying crunch of homemade peanut brittle—it’s a timeless treat that brings back memories of holidays, family gatherings, and cozy kitchens. Whether you’re a seasoned candy maker or trying your hand at this classic for the first time, we’ve gathered 20 irresistible recipes that promise sweet, nutty perfection. Dive in and discover your new favorite way to whip up this beloved confection!

Traditional Peanut Brittle with a Buttery Crunch

Oftentimes, the simplest recipes hold the most cherished memories, and this traditional peanut brittle takes me right back to my grandmother’s kitchen every single time. I can still picture her carefully watching that candy thermometer, the air thick with the scent of caramelizing sugar and roasted peanuts—it’s one of those nostalgic treats that never fails to bring comfort. Making it myself now, I’ve learned that patience truly is the secret ingredient to achieving that perfect glass-like crunch.

Ingredients

– 2 cups granulated sugar
– 1 cup light corn syrup
– 1/2 cup water
– 1 cup unsalted European-style butter, cubed
– 2 cups raw Virginia peanuts
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda

Instructions

1. Line a standard half-sheet baking pan with a silicone baking mat.
2. Combine 2 cups granulated sugar, 1 cup light corn syrup, and 1/2 cup water in a heavy-bottomed 4-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom.
4. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar fully dissolves.
5. Stop stirring once the syrup reaches a rolling boil and the candy thermometer reads 240°F (soft-ball stage).
6. Add 1 cup cubed unsalted European-style butter gradually, stirring continuously until fully incorporated.
7. Continue cooking without stirring until the thermometer reaches 300°F (hard-crack stage), which typically takes 12–15 minutes.
8. Quickly stir in 2 cups raw Virginia peanuts and cook for 2 additional minutes until the peanuts are lightly toasted.
9. Remove the saucepan from heat and immediately stir in 1 teaspoon pure vanilla extract and 1 teaspoon baking soda—the mixture will foam vigorously.
10. Pour the molten candy onto the prepared baking sheet, spreading it evenly to a 1/4-inch thickness using an offset spatula.
11. Allow the brittle to cool completely at room temperature for approximately 45 minutes until hardened and glossy.
12. Break the cooled brittle into irregular shards by tapping it with the back of a chef’s knife.

Cracking into this brittle reveals its signature glass-like transparency and satisfying snap, with the deep caramel notes perfectly balancing the salty roasted peanuts. I love serving shards alongside strong coffee for an afternoon pick-me-up, or crushing it over vanilla bean ice cream for an elevated sundae—it’s that magical combination of buttery richness and textural contrast that keeps everyone reaching for just one more piece.

Microwave Peanut Brittle for Quick Preparation

Yesterday, while rushing to prepare for a last-minute gathering, I discovered this microwave peanut brittle recipe that has since become my go-to emergency dessert solution. There’s something magical about transforming simple pantry staples into that perfect crackly texture in mere minutes, especially when you’re short on time but still want to impress guests with homemade treats. As someone who always keeps roasted peanuts on hand for snacking, I love how this recipe turns my favorite salty snack into something sweet and sophisticated.

Ingredients

– 1 cup granulated cane sugar
– ½ cup light corn syrup
– 1 cup dry-roasted unsalted peanuts
– 1 teaspoon pure vanilla extract
– 1 tablespoon European-style unsalted butter
– 1 teaspoon baking soda

Instructions

1. Combine 1 cup granulated cane sugar and ½ cup light corn syrup in a 2-quart microwave-safe glass bowl.
2. Microwave the sugar mixture on high power for 4 minutes, watching carefully as the syrup will bubble vigorously.
3. Remove the bowl using oven mitts and immediately stir in 1 cup dry-roasted unsalted peanuts with a heat-resistant silicone spatula.
4. Return the mixture to the microwave and cook on high power for exactly 3 minutes more, until the syrup turns a light amber color.
5. Carefully add 1 tablespoon European-style unsalted butter and 1 teaspoon pure vanilla extract, stirring vigorously until fully incorporated.
6. Working quickly, sprinkle 1 teaspoon baking soda over the hot mixture and stir until the brittle foams and lightens in color.
7. Immediately pour the molten brittle onto a parchment-lined baking sheet, spreading it to ¼-inch thickness using the back of an oiled metal spoon.
8. Allow the brittle to cool completely at room temperature for approximately 45 minutes, until hardened and snap-when-broken crisp.
9. Break the cooled brittle into irregular shards using a meat mallet or the back of a heavy knife.

Store the brittle in an airtight container between layers of waxed paper to maintain its signature snap. Something about that initial crackle followed by the buttery peanut flavor makes this brittle irresistible whether served alongside coffee or crumbled over vanilla bean ice cream for an elegant dessert upgrade.

Old-Fashioned Peanut Brittle with Sea Salt

Growing up, the crackle of peanut brittle cooling on my grandmother’s marble counter was the sound of Christmas approaching—a tradition I’ve refined with a modern twist of flaky sea salt that elevates this classic confection to something truly special. There’s something magical about transforming simple pantry staples into glossy, golden candy that shatters with such satisfying crispness, and I love how this recipe fills the kitchen with that nostalgic, toasty aroma that takes me right back to those childhood holidays.

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup filtered water
• 2 cups dry-roasted peanuts, unsalted
• 4 tablespoons European-style unsalted butter, cubed
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda, sifted
• 1 tablespoon Maldon sea salt flakes

Instructions

1. Line a half-sheet baking pan with a silicone baking mat, ensuring it lies completely flat without wrinkles.
2. Combine 2 cups granulated sugar, 1 cup light corn syrup, and 1/2 cup filtered water in a heavy-bottomed 4-quart saucepan.
3. Attach a candy thermometer to the saucepan, making sure the bulb doesn’t touch the bottom of the pan.
4. Cook the sugar mixture over medium-high heat, stirring constantly with a heat-resistant silicone spatula until the sugar completely dissolves and the mixture becomes clear, about 3-4 minutes.
5. Stop stirring once the sugar dissolves and continue cooking until the thermometer reads 240°F (soft-ball stage), which should take approximately 8-10 minutes.
6. Add 2 cups dry-roasted peanuts all at once and stir continuously with the silicone spatula to coat them evenly in the syrup.
7. Continue cooking without stirring until the thermometer reaches 300°F (hard-crack stage), watching carefully as the color transitions from pale gold to deep amber, about 5-7 minutes.
8. Remove the saucepan from heat immediately and quickly stir in 4 tablespoons cubed European-style unsalted butter until fully melted and incorporated.
9. Add 2 teaspoons pure vanilla extract and 1 teaspoon sifted baking soda, stirring vigorously for exactly 10 seconds as the mixture foams and lightens in color.
10. Pour the molten candy onto the prepared baking sheet, using the spatula to spread it into an even layer about 1/4-inch thick.
11. Immediately sprinkle 1 tablespoon Maldon sea salt flakes evenly over the surface while the candy is still hot and pliable.
12. Allow the brittle to cool completely at room temperature for 45-60 minutes until hardened and no longer warm to the touch.
13. Break the cooled brittle into irregular shards by hand or tap carefully with the back of a chef’s knife.

During the cooling process, you’ll notice the beautiful crystallization patterns forming as the sea salt slightly dissolves into the surface. The final texture should be glass-like and shatter cleanly between your teeth, with the buttery sweetness perfectly balanced by the salty crunch of peanuts and those delicate salt flakes. I love serving this brittle alongside strong coffee or crumbling it over vanilla bean ice cream for an unexpected textural contrast that always impresses dinner guests.

Honey-Infused Peanut Brittle Recipe

Perfectly golden and impossibly addictive, this honey-infused peanut brittle has become my go-to holiday gift—though I confess I usually end up keeping half the batch for myself. There’s something magical about watching sugar transform into glass-like candy, especially when it’s studded with roasted peanuts and kissed with floral honey.

Ingredients

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup filtered water
• 1/2 cup raw wildflower honey
• 2 cups dry-roasted unsalted peanuts
• 2 tablespoons European-style unsalted butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon Maldon sea salt flakes

Instructions

1. Line a half-sheet pan with a silicone baking mat and set it near your cooking station.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup filtered water in a heavy-bottomed 3-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring the tip doesn’t touch the bottom.
4. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves and the liquid becomes clear.
5. Stop stirring once the sugar dissolves and cook until the thermometer reads 240°F (soft-ball stage), which should take approximately 8-10 minutes.
6. Add 1/2 cup raw wildflower honey and continue cooking without stirring until the temperature reaches 300°F (hard-crack stage), about 5-7 minutes more.
7. Working quickly, remove the saucepan from heat and stir in 2 cups dry-roasted unsalted peanuts and 2 tablespoons European-style unsalted butter until fully incorporated.
8. Add 1 teaspoon pure vanilla extract and 1 teaspoon baking soda, stirring vigorously—the mixture will foam and lighten in color.
9. Immediately pour the molten candy onto the prepared baking sheet, spreading it evenly with an offset spatula to about 1/4-inch thickness.
10. Sprinkle 1/4 teaspoon Maldon sea salt flakes evenly over the surface while the brittle is still warm.
11. Allow the brittle to cool completely at room temperature for 45-60 minutes until hardened and snap-when-broken firm.
12. Break the cooled brittle into irregular pieces using the back of a chef’s knife or your hands.

Remarkably delicate yet satisfyingly crunchy, this brittle shatters with that signature glass-like texture while the honey adds floral notes that balance the salty peanuts. I love serving shards alongside strong coffee or crumbling it over vanilla bean ice cream for an elegant dessert—the contrast between warm brittle and cold cream is absolutely divine.

Classic Peanut Brittle with a Hint of Vanilla

During those crisp autumn evenings when the air turns sharp and nostalgic, I find myself craving the satisfying crack of homemade peanut brittle. There’s something magical about transforming simple pantry staples into glossy, golden candy that shatters with such delightful drama.

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• ½ cup filtered water
• 2 cups dry-roasted peanuts
• 2 tablespoons unsalted European-style butter
• 1 teaspoon pure vanilla bean paste
• 1 teaspoon baking soda

Instructions

1. Line a rimmed baking sheet with a silicone baking mat and set aside.
2. Combine granulated sugar, light corn syrup, and filtered water in a heavy-bottomed 3-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom.
4. Cook over medium heat, stirring constantly with a heat-resistant spatula until sugar completely dissolves at 220°F.
5. Stop stirring once mixture reaches 240°F and continue cooking undisturbed until thermometer reads 300°F.
6. Quickly stir in dry-roasted peanuts and continue cooking while stirring constantly for exactly 2 minutes.
7. Remove saucepan from heat and immediately add unsalted European-style butter and pure vanilla bean paste.
8. Stir vigorously until butter fully incorporates and mixture becomes glossy.
9. Sprinkle baking soda evenly across the surface and stir for precisely 10 seconds until mixture foams and lightens in color.
10. Immediately pour candy onto prepared baking sheet and spread to ¼-inch thickness using an offset spatula.
11. Allow brittle to cool completely at room temperature for 45-60 minutes until hardened.
12. Break cooled brittle into irregular pieces using the back of a chef’s knife.

Zesty vanilla notes cut through the rich caramel sweetness, while the glass-like texture provides that signature brittle snap. I love gifting this in decorative tins during holiday season or crushing it over premium vanilla ice cream for an elevated sundae experience.

Spicy Peanut Brittle with Chili Flakes

Very few things bring me more joy than that perfect balance of sweet heat that makes your taste buds dance. I first discovered this magical combination during a trip to Santa Fe, where I tasted a local vendor’s version that had me dreaming about it for weeks. Now I make this spicy peanut brittle whenever I need that nostalgic kick of warmth and crunch.

Ingredients

– 2 cups granulated sugar
– 1 cup light corn syrup
– 1/2 cup water
– 2 cups raw Spanish peanuts
– 1 teaspoon baking soda
– 4 tablespoons unsalted European-style butter
– 2 teaspoons flaky sea salt
– 1 tablespoon crushed Aleppo pepper flakes
– 1 teaspoon cayenne pepper

Instructions

1. Line a standard baking sheet with a silicone baking mat.
2. Combine 2 cups granulated sugar, 1 cup light corn syrup, and 1/2 cup water in a heavy-bottomed 3-quart saucepan.
3. Place the saucepan over medium-high heat and attach a candy thermometer to the side.
4. Stir the mixture continuously with a wooden spoon until the sugar completely dissolves and the mixture reaches 240°F on the candy thermometer.
5. Add 2 cups raw Spanish peanuts to the syrup mixture while maintaining medium-high heat.
6. Continue stirring constantly until the temperature reaches 300°F and the peanuts become lightly golden.
7. Remove the saucepan immediately from the heat source.
8. Quickly stir in 4 tablespoons unsalted European-style butter until fully incorporated.
9. Sprinkle 1 teaspoon baking soda over the mixture and stir vigorously until the mixture foams and lightens in color.
10. Immediately pour the hot candy mixture onto the prepared baking sheet.
11. Use an offset spatula to spread the mixture into an even layer approximately 1/4-inch thick.
12. While the brittle is still warm, sprinkle 2 teaspoons flaky sea salt evenly across the surface.
13. Dust 1 tablespoon crushed Aleppo pepper flakes and 1 teaspoon cayenne pepper over the entire surface.
14. Allow the brittle to cool completely at room temperature for approximately 45 minutes until hardened.
15. Break the cooled brittle into irregular shards using a meat mallet or the back of a heavy knife.

The brittle shatters with that signature glass-like crackle, revealing the perfect roasted peanuts within. That initial sweet caramel gives way to a slow-building warmth from the chili flakes that lingers pleasantly on the palate. Try crumbling some over vanilla bean ice cream or gifting it in decorative tins during the holidays for an unexpected spicy treat.

Southern Style Peanut Brittle with Molasses

Crunchy, sweet, and with that unmistakable Southern charm, this peanut brittle with molasses is my go-to treat when I want something that feels both nostalgic and special. I first learned this recipe from my grandmother, who always insisted that the secret was in the molasses—it adds a deep, caramel-like richness that regular sugar just can’t match. Now, I make it every holiday season, and the sound of cracking it into pieces is as satisfying as the first bite.

Ingredients

– 2 cups granulated sugar
– 1 cup light corn syrup
– 1/2 cup unsulphured molasses
– 1/2 cup water
– 1 cup unsalted butter, cubed
– 2 teaspoons pure vanilla extract
– 1 teaspoon baking soda
– 3 cups dry-roasted peanuts
– 1 teaspoon flaky sea salt

Instructions

1. Line a rimmed baking sheet with a silicone baking mat or lightly greased parchment paper.
2. Combine 2 cups granulated sugar, 1 cup light corn syrup, 1/2 cup unsulphured molasses, and 1/2 cup water in a heavy-bottomed saucepan.
3. Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom.
4. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar dissolves completely.
5. Continue cooking without stirring until the thermometer reads 240°F (soft-ball stage).
6. Add 1 cup unsalted butter, cubed, and stir gently until fully incorporated.
7. Cook the mixture, stirring occasionally, until the temperature reaches 300°F (hard-crack stage).
8. Tip: Watch for a golden-amber color and listen for a subtle crackling sound to confirm the hard-crack stage.
9. Remove the saucepan from heat and immediately stir in 1 teaspoon baking soda—the mixture will foam vigorously.
10. Quickly fold in 3 cups dry-roasted peanuts and 1 teaspoon pure vanilla extract until evenly distributed.
11. Tip: Work swiftly here to prevent the candy from setting too soon, which can cause uneven texture.
12. Pour the mixture onto the prepared baking sheet and spread it into an even layer using an offset spatula.
13. Sprinkle 1 teaspoon flaky sea salt evenly over the top while the brittle is still warm.
14. Tip: For extra-thin, snappy brittle, use the back of a spoon to gently press and stretch the mixture before it cools.
15. Allow the brittle to cool completely at room temperature for about 1 hour, or until firm and no longer pliable.
16. Break the cooled brittle into irregular pieces by hand or with a mallet.Using this brittle as a topping for vanilla ice cream transforms a simple dessert into something spectacular, with the molasses lending a warm, almost smoky depth. The texture is gloriously snappy yet melts in your mouth, and those salty peanuts balance the sweetness perfectly—it’s the kind of treat that disappears fast, so hide a piece for yourself if you can!

Coconut Peanut Brittle with Toasted Coconut Flakes

Remember that time I tried making peanut brittle for my grandmother’s birthday and ended up with something closer to peanut-flavored glass? Zesty, tropical flavors weren’t even on my radar back then, but after discovering how toasted coconut transforms this classic candy, I’ve been making this version nonstop for every holiday gathering since.

Ingredients

– 1 cup granulated sugar
– ½ cup light corn syrup
– ¼ cup water
– 2 cups dry-roasted peanuts
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ cup unsweetened coconut flakes
– 1 tablespoon unsalted butter
– ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread coconut flakes in a single layer on a separate baking sheet.
3. Toast coconut flakes in the oven for 5-7 minutes until golden brown, watching carefully to prevent burning.
4. Combine granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan over medium heat.
5. Stir continuously with a heat-resistant spatula until sugar completely dissolves, about 3-4 minutes.
6. Attach a candy thermometer to the saucepan and cook without stirring until mixture reaches 300°F (hard crack stage).
7. Remove saucepan from heat and immediately stir in dry-roasted peanuts, toasted coconut flakes, and pure vanilla extract.
8. Quickly add baking soda and fine sea salt, stirring vigorously as the mixture foams and lightens in color.
9. Pour the molten candy onto the prepared parchment-lined baking sheet.
10. Use the back of a buttered spoon to spread the mixture into an even layer about ¼-inch thick.
11. Allow the brittle to cool completely at room temperature for 45-60 minutes until hardened.
12. Break the cooled brittle into irregular pieces using your hands or a meat mallet.

Zigzag shards of this brittle reveal the most satisfying snap, with the toasted coconut adding a nutty depth that plays beautifully against the sweet caramel base. I love crumbling it over vanilla ice cream or gifting it in decorative tins—the coconut keeps it from feeling like ordinary holiday candy.

Nutty Caramel Peanut Brittle

Yesterday, while organizing my pantry, I rediscovered my grandmother’s old cast iron skillet and was instantly transported back to childhood holidays filled with the scent of toasting nuts and caramelizing sugar—memories that inspired today’s elevated version of that classic treat.

Ingredients

• 2 cups raw Spanish peanuts
• 1 ½ cups granulated cane sugar
• ½ cup unsalted European-style butter, cubed
• ¼ cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon Maldon sea salt flakes

Instructions

1. Line a half-sheet baking pan with a silicone baking mat and position it near your cooking station.
2. Toast 2 cups raw Spanish peanuts in a dry heavy-bottomed saucepan over medium heat for 5-7 minutes, stirring constantly until they release a nutty aroma and develop light golden spots.
3. Transfer the toasted peanuts to a heatproof bowl, preserving their residual warmth.
4. In the same saucepan, combine 1 ½ cups granulated cane sugar, ½ cup cubed European-style butter, and ¼ cup light corn syrup.
5. Cook the sugar mixture over medium-high heat, stirring minimally with a heat-resistant spatula until it reaches 300°F on a digital candy thermometer—the hard crack stage where droplets solidify instantly in cold water.
6. Immediately remove the saucepan from heat and vigorously stir in 1 teaspoon pure vanilla extract and 1 teaspoon baking soda, which will cause the mixture to foam and lighten in color.
7. Working quickly, fold in the reserved toasted peanuts until they’re fully coated in the caramelized sugar base.
8. Pour the molten brittle onto the prepared baking sheet, using an offset spatula to spread it into an even ¼-inch thick layer.
9. While still warm, sprinkle ½ teaspoon Maldon sea salt flakes evenly across the surface to create contrasting flavor pockets.
10. Allow the brittle to cool completely at room temperature for 45-60 minutes until it hardens and becomes snap-able.
11. Break the cooled sheet into irregular shards using a caramel hammer or the back of a chef’s knife.

Remarkably, this brittle achieves that perfect glass-like snap while maintaining a toothsome chew from the peanuts. The interplay between bitter caramel notes and floral salt flakes makes it sophisticated enough to crumble over artisanal ice cream or package in wax paper bags as edible gifts.

Peppermint Peanut Brittle for a Festive Twist

Crunching through brittle always reminds me of childhood holidays, when my grandmother would sneak me pieces from her secret stash. This peppermint version has become my own festive tradition, adding that cool, minty freshness to the classic peanut crunch we all love.

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1 cup unsalted butter, cubed
• 2 cups raw Spanish peanuts
• 1 teaspoon baking soda
• 1 teaspoon pure peppermint extract
• 1/4 teaspoon fine sea salt
• 1/2 cup crushed candy canes

Instructions

1. Line a standard half-sheet baking pan with a silicone baking mat.
2. Combine 2 cups granulated sugar, 1 cup light corn syrup, and 1/2 cup water in a heavy-bottomed 4-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom.
4. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon until sugar dissolves completely.
5. Stop stirring once the mixture reaches a rolling boil at 240°F.
6. Add 1 cup cubed unsalted butter gradually, stirring gently until fully incorporated.
7. Continue cooking without stirring until the thermometer reads 300°F (hard crack stage).
8. Quickly stir in 2 cups raw Spanish peanuts and cook for exactly 2 minutes until golden.
9. Remove the saucepan from heat and immediately add 1 teaspoon baking soda, 1 teaspoon pure peppermint extract, and 1/4 teaspoon fine sea salt.
10. String vigorously for 15 seconds until the mixture foams and lightens in color.
11. Pour the molten candy onto the prepared baking sheet, spreading evenly with an offset spatula.
12. Immediately sprinkle 1/2 cup crushed candy canes evenly over the surface, pressing gently to adhere.
13. Cool completely at room temperature for 45-60 minutes until hardened.
14. Break the brittle into irregular shards using a meat mallet or the back of a heavy spoon.

Unbelievably satisfying, this brittle shatters with that perfect glass-like texture while the peppermint provides a refreshing counterpoint to the rich, buttery peanuts. I love serving it alongside dark chocolate desserts or crumbling it over vanilla bean ice cream for an unexpected holiday twist.

Ginger Peanut Brittle with a Zesty Kick

Vivid memories of my grandmother’s kitchen always come flooding back whenever I make this ginger peanut brittle—the way she’d hum old jazz tunes while stirring the sugar syrup, and how she’d always sneak an extra pinch of cayenne “for character.” Today, I’m sharing my modern twist on her classic, perfect for when you need a sweet treat with serious personality.

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1 cup unsalted butter, cubed
• 1 tablespoon baking soda
• 3 cups dry-roasted peanuts
• 1/4 cup crystallized ginger, finely minced
• 2 teaspoons cayenne pepper
• 1 teaspoon flaky sea salt

Instructions

1. Line a rimmed baking sheet with a silicone baking mat.
2. Combine granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan over medium heat.
3. Stir continuously with a wooden spoon until sugar dissolves completely, about 4 minutes.
4. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom.
5. Cook without stirring until mixture reaches 300°F (hard crack stage), about 12–15 minutes.
6. Tip: Watch for a light golden color—this indicates proper caramelization without burning.
7. Remove saucepan from heat and immediately stir in cubed unsalted butter until fully incorporated.
8. Quickly fold in dry-roasted peanuts and finely minced crystallized ginger.
9. Sprinkle baking soda over mixture and stir vigorously until foamy and lightened in color.
10. Tip: Work swiftly after adding baking soda to capture maximum aeration before the brittle sets.
11. Immediately pour mixture onto prepared baking sheet, spreading evenly with an offset spatula.
12. Evenly sprinkle cayenne pepper and flaky sea salt over the surface.
13. Tip: For clean breaks, score the brittle into pieces with a lightly oiled knife while still warm.
14. Allow brittle to cool completely at room temperature for 1 hour until firm and glossy.
15. Break into irregular shards along scored lines.

What I love most is how the brittle shatters with a satisfying snap, revealing glassy caramel veined with spicy ginger and nutty crunch. Serve it alongside strong coffee to balance the heat, or crumble it over vanilla ice cream for an unexpected textural contrast that’ll have everyone asking for the recipe.

Chocolate Drizzled Peanut Brittle

Crunchy, sweet, and with just the right amount of chocolate decadence—this chocolate drizzled peanut brittle has become my go-to holiday gift and late-night snack obsession. I first discovered this magical combination when my grandmother’s classic brittle recipe met my chocolate-dipping experiments one snowy December afternoon. Now, I can’t imagine making brittle without that final chocolate flourish—it elevates the entire experience from simple candy to something truly special.

Ingredients

– 1 cup granulated cane sugar
– 1/2 cup light corn syrup
– 1/4 cup filtered water
– 1 cup dry-roasted unsalted peanuts
– 2 tablespoons European-style unsalted butter
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– 4 ounces high-quality dark chocolate couverture, finely chopped
– 1 teaspoon coconut oil

Instructions

1. Line a standard half-sheet baking pan with a silicone baking mat.
2. Combine granulated cane sugar, light corn syrup, and filtered water in a heavy-bottomed 3-quart saucepan.
3. Cook the sugar mixture over medium heat, stirring constantly with a heat-resistant silicone spatula until the sugar completely dissolves.
4. Attach a candy thermometer to the saucepan and continue cooking without stirring until the mixture reaches 240°F (soft-ball stage).
5. Add dry-roasted unsalted peanuts and stir continuously until the temperature reaches 300°F (hard-crack stage).
6. Remove the saucepan from heat and immediately stir in European-style unsalted butter and pure vanilla extract.
7. Quickly sprinkle baking soda over the mixture and stir vigorously until the brittle becomes light and foamy.
8. Immediately pour the brittle onto the prepared baking sheet and spread evenly to 1/4-inch thickness using an offset spatula.
9. Allow the brittle to cool completely at room temperature for approximately 45 minutes until hardened.
10. Break the cooled brittle into irregular 2-inch pieces using a meat mallet or your hands.
11. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water.
12. Melt high-quality dark chocolate couverture with coconut oil in the double boiler, stirring until completely smooth and glossy.
13. Drizzle the melted chocolate over the peanut brittle pieces using a piping bag or fork.
14. Allow the chocolate to set completely at room temperature for 30 minutes before serving.

Just listen for that satisfying snap when you break a piece—the glass-like sugar shell gives way to nutty crunch, followed by the rich dark chocolate melting on your tongue. I love packaging these in cellophane bags tied with twine for holiday gifts, or simply keeping a jar on my counter for when that sweet-and-salty craving hits. The contrast between the brittle’s sharp edges and the chocolate’s smooth finish makes each bite a textural adventure worth savoring.

Maple Syrup Peanut Brittle for a Sweet Treat

Crisp autumn afternoons always have me craving something sweet with a satisfying crunch, and this maple syrup peanut brittle has become my go-to treat when I want to impress guests or simply indulge after a long day of recipe testing. There’s something magical about watching sugar transform into glass-like candy, especially when it’s studded with perfectly roasted peanuts and kissed with real maple syrup—it reminds me of childhood visits to Vermont sugar shacks where the air smelled like caramelized sweetness.

Ingredients

– 2 cups granulated cane sugar
– 1 cup pure maple syrup (Grade A dark amber)
– 1/2 cup unsalted European-style butter
– 1/4 cup filtered water
– 1 tablespoon vanilla bean paste
– 1 teaspoon baking soda
– 1/2 teaspoon Maldon sea salt flakes
– 3 cups dry-roasted Virginia peanuts

Instructions

1. Line a half-sheet baking pan with a silicone baking mat or parchment paper.
2. Combine 2 cups granulated cane sugar, 1 cup pure maple syrup, and 1/4 cup filtered water in a heavy-bottomed 3-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring the tip doesn’t touch the bottom.
4. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar completely dissolves (about 4-5 minutes).
5. Stop stirring once the sugar dissolves and cook until the thermometer reads 300°F (hard crack stage), which typically takes 12-15 minutes.
6. Meanwhile, measure 3 cups dry-roasted Virginia peanuts and have them ready near the stove.
7. When the syrup reaches 300°F, immediately remove the saucepan from heat and stir in 1/2 cup unsalted European-style butter until fully incorporated.
8. Quickly add the peanuts, 1 tablespoon vanilla bean paste, and 1/2 teaspoon Maldon sea salt flakes, stirring vigorously to coat everything evenly.
9. Sprinkle 1 teaspoon baking soda over the mixture and stir rapidly—the mixture will foam and lighten in color.
10. Immediately pour the brittle onto the prepared baking sheet and spread evenly using an offset spatula to about 1/4-inch thickness.
11. Let the brittle cool completely at room temperature for 45-60 minutes until hardened and snap-when-broken.
12. Break the cooled brittle into irregular pieces using your hands or a meat mallet.
Knowing this brittle shatters with that perfect glass-like snap while releasing the warm aroma of toasted peanuts and caramelized maple makes every careful temperature watch worthwhile. I love serving shards alongside strong coffee or crumbling them over vanilla bean ice cream for contrasting temperatures and textures that always delight my dinner guests.

Bourbon Peanut Brittle with Smoky Undertones

Here I was, standing in my kitchen with bourbon in one hand and peanuts in the other, wondering if this crazy combination would actually work. Having experimented with brittle recipes for years, I’ve learned that the secret lies in temperature precision and a willingness to embrace unexpected flavor pairings—much like that time I accidentally added smoked paprika to my caramel and discovered magic.

Ingredients

• 2 cups raw Virginia peanuts
• 1 ½ cups granulated cane sugar
• ½ cup unsalted European-style butter
• ½ cup light corn syrup
• ¼ cup small-batch bourbon
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• ½ teaspoon flaky sea salt

Instructions

1. Line a half-sheet baking pan with a silicone baking mat.
2. Combine granulated cane sugar, unsalted European-style butter, and light corn syrup in a heavy-bottomed 3-quart saucepan.
3. Place the saucepan over medium heat and stir constantly with a heat-resistant spatula until the butter completely melts and the mixture becomes homogeneous.
4. Attach a digital candy thermometer to the side of the saucepan, ensuring the tip doesn’t touch the bottom.
5. Continue cooking without stirring until the thermometer registers 240°F (soft-ball stage), which typically takes 8-10 minutes.
6. Add raw Virginia peanuts and smoked Spanish paprika, stirring gently to coat evenly.
7. Maintain medium heat and cook, stirring occasionally, until the mixture reaches 300°F (hard-crack stage) and the peanuts develop a toasted aroma.
8. Remove the saucepan from heat immediately and let it rest for 30 seconds to allow bubbling to subside.
9. Working quickly, add baking soda, pure vanilla extract, and small-batch bourbon, stirring vigorously until the mixture foams and lightens in color.
10. Pour the molten candy onto the prepared baking sheet, spreading evenly with an offset spatula to about ¼-inch thickness.
11. Sprinkle flaky sea salt evenly over the surface while the brittle is still warm and pliable.
12. Allow the brittle to cool completely at room temperature for approximately 45 minutes until firm and snap-able.
13. Break the cooled brittle into irregular shards using the back of a chef’s knife or your hands.

Every time I make this brittle, I’m amazed by how the glass-like texture shatters with such satisfying crispness between your teeth. That initial sweet crunch gives way to the complex dance of smoky paprika and warm bourbon notes that linger on the palate. I love serving these shards alongside sharp aged cheddar or crumbling them over vanilla bean ice cream for an unexpected dessert upgrade that always impresses dinner guests.

Pecan-Peanut Brittle for a Nutty Blend

Brittle has always been my go-to holiday treat, but this year I decided to shake things up after discovering a forgotten bag of pecans in my pantry alongside my usual peanuts. Nothing beats that satisfying crack when you break into a perfectly made batch, especially when it’s still slightly warm from the stove. Let’s dive into this nutty twist that’s become my new favorite.

Ingredients

– 1 cup raw pecan halves, roughly chopped
– 1 cup unsalted dry-roasted peanuts
– 1 ½ cups granulated sugar
– ½ cup light corn syrup
– ¼ cup water
– 2 tablespoons unsalted European-style butter
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon Maldon sea salt flakes

Instructions

1. Line a standard half-sheet baking pan with a silicone baking mat or parchment paper.
2. Combine granulated sugar, light corn syrup, and water in a heavy-bottomed 3-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom.
4. Heat the mixture over medium heat, stirring constantly with a heat-resistant spatula until the sugar fully dissolves.
5. Continue cooking without stirring until the thermometer reads 300°F (hard crack stage).
6. Immediately remove the saucepan from the heat and stir in unsalted European-style butter and pure vanilla extract until fully incorporated.
7. Quickly fold in roughly chopped raw pecan halves and unsalted dry-roasted peanuts until evenly coated.
8. Sprinkle baking soda over the mixture and stir vigorously for 10 seconds until the candy becomes light and aerated.
9. Immediately pour the mixture onto the prepared baking pan and spread evenly to a ¼-inch thickness using an offset spatula.
10. Sprinkle Maldon sea salt flakes evenly over the surface while the brittle is still warm and pliable.
11. Allow the brittle to cool completely at room temperature for 45-60 minutes until hardened and crisp.
12. Break the cooled brittle into irregular shards by hand or with a meat mallet.
Now that irresistible nutty aroma has filled your kitchen, you’ll notice this brittle has a delicate glass-like texture with buttery notes from the European-style butter. I love serving shards alongside sharp cheddar cheese or crumbling them over vanilla bean ice cream for a sweet-salty crunch that always disappears first at gatherings.

Vegan Peanut Brittle without Butter

Vegan peanut brittle without butter? I was skeptical too until I accidentally created this crunchy masterpiece while experimenting with pantry staples during last year’s holiday baking marathon. The result was so surprisingly addictive that my non-vegan family members couldn’t stop sneaking pieces from the cooling rack.

Ingredients

– 1 cup raw cane sugar
– ½ cup light corn syrup
– ¼ cup filtered water
– 1 cup dry-roasted unsalted peanuts
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 tablespoon refined coconut oil

Instructions

1. Line a standard baking sheet with parchment paper and set it aside.
2. Combine 1 cup raw cane sugar, ½ cup light corn syrup, and ¼ cup filtered water in a heavy-bottomed 3-quart saucepan.
3. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom.
4. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves.
5. Continue cooking without stirring until the thermometer reads 240°F (soft-ball stage).
6. Add 1 cup dry-roasted unsalted peanuts and stir gently to coat evenly.
7. Cook while stirring continuously until the mixture reaches 300°F (hard-crack stage).
8. Remove the saucepan immediately from the heat source.
9. Quickly stir in 1 tablespoon refined coconut oil, 1 teaspoon pure vanilla extract, and ½ teaspoon fine sea salt.
10. Add 1 teaspoon baking soda and stir vigorously until the mixture foams and lightens in color.
11. Pour the hot brittle onto the prepared parchment-lined baking sheet.
12. Use an offset spatula to spread the mixture into an even ¼-inch thick layer.
13. Allow the brittle to cool completely at room temperature for 45-60 minutes until hardened.
14. Break the cooled brittle into irregular pieces using a meat mallet or the back of a heavy spoon.

This brittle develops an incredible glass-like snap that shatters beautifully between your teeth. The refined coconut oil provides a subtle tropical note that complements the roasted peanuts perfectly, while the baking soda creates those delicate air pockets that make each bite wonderfully light. Try crumbling it over dairy-free ice cream or gifting it in decorative mason jars—it stores remarkably well in an airtight container for up to three weeks.

Conclusion

Baking these classic peanut brittle recipes brings timeless holiday magic to your kitchen. From traditional to creative twists, there’s a perfect version for every home cook. We’d love to hear which recipe becomes your family favorite—leave a comment below and share this sweet inspiration on Pinterest for others to discover!