Making my Grandma’s Peanut Brittle is one of my favorite holiday traditions. This classic treat of salty-sweet perfection is surprisingly easy to make.
Grandma’s Peanut Brittle is one of my favorite holiday classics! It’s super fun and easy to make, and I love giving it as a gift during the holiday season! Cozying up in the kitchen on a cold wintery night and making this recipe is always fun!
I have made my grandma’s recipe for peanut brittle for 8 years now, I have yet to find one that is better.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I’ve had my Grandma’s Peanut Brittle for as long as I can remember. I vividly remember a Christmas candy tray stemming from having Christmas at her house.
That was when I was young because I come from a large Catholic family with my dad having 7 siblings. Naturally, we outgrew my grandparents’ house and rotated it between my aunts and uncles and, on two occasions, at my parents’ house. But every year, we had the infamous candy tray filled with peanut brittle. My Aunt Patty eventually started to make it as well. But I didn’t want this yummy, tasty tradition to be left to her. So I started making it as well.
Peanut Brittle Baking Tip
I remember calling my grandma up and asking her for the recipe. She first told me to make sure I wore excellent oven mitts because otherwise, I would burn my hands. She also noted that I should use oven mitts that I don’t care about just in case I need to throw them away. Okay, at this point, I will be honest, but I was scared. Scared that I was A – going to screw up massively and B – burn myself. Both are ugly situations.
But I let go of the fear and carried on. I went for it, and bam, it turned out amazing. She was right; the first two times I made this, I got the candy all over the gloves, but now I consider myself a pro.
The hardest part of making Grandma’s Peanut Brittle is letting the candy cook at the proper temperature. I am just not patient. I only cook the candy to 280 degrees because I love the brittle color at this point; my grandma cooks it until 290. Either way, this brittle is the best.
My grandma made this peanut brittle recipe until last year; she said that at 90, it was the only thing she would ever still make; that’s how much my grandma loves us and peanut brittle.
Making peanut brittle in our homes is no longer a tradition. So today, I share my Grandma’s Peanut Brittle recipe, hoping you will return the homemade peanut brittle to your table and your neighbors.
Ingredients
- Sugar
- Corn syrup
- Water
- Butter
- Baking soda
- Vanilla
- Salt
- Spanish peanuts
How do you store Peanut Brittle?
I’m drooling over this stack of peanut brittle; I can’t wait to make another batch.
I love the holidays because of all the yummy treats made. But my favorite part is making traditional treats for my family and friends, whom I grew up with.
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Grandma’s Peanut Brittle
Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup water
- 2 tablespoons butter + more for pan
- 1 tablespoon baking soda
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 1/2 cup Spanish peanuts
Instructions
- Butter a large high sided cooking sheet.
- Over medium heat bring to a boil sugar, corn syrup, water, and 2 tablespoons of butter. Using a candy thermometer cook until it reaches 240 degrees. Add Spanish peanuts and cook until thermometer reaches 290 degrees.
- Note: I like to remove mine around 290, this is where I like the coloring and the crunch but my Grandma likes 300.
- Remove from heat and quickly stir in baking soda, salt, and vanilla. Pour immediately into the buttered pan, and tilt the pan so that the brittle covers the entire pan corner to corner. DO NOT use a knife to push it around, your brittle will not look as nice.
- Let the brittle cool and harden completely before breaking up and serving.
Video
This was the first time I have ever attempted peanut brittle. Followed recipe/steps exactly and it turned out perfect. Thanks for the great recipe!
I now use parchment paper on cookie sheet. Eliminates sticking. Much better.
Yes, love this tip!
TOTAL DISASTER and worst recipe ever. brittle was totally undercooked and tacky–turns out science dictates that sugar has to get to at least 300 to become hard, so taking it off the heat at 280 won’t do. i tried to fix it by putting it in the oven at 350 for 15 min as other sites suggested, but that didn’t work. then i tried balling it up and putting it back on the stove, and that just resulted in a lot of burnt up sugar and nuts. total waste of ingredients. not to mention, i am terribly upset by the entire experience.
Oh sorry, that sounds rough Jane. It took me a few tries my first time getting it to come out correct. Hopefully you don’t give up, this recipe is tried and true.
I have to say it’s the best so thank you for sharing your grandmas recipe. I made this for my family and they loved it, the “best they ever had” they said. I don’t know where to post a picture but it even looks amazing. Thank you again. ❤️
This made my day. ❤️
Just like my Mother used to make back in the 70’s. Love this recipe!
just made peanut brittle. very delicious!! I wish I had used parchment paper vs butter!! very greasy and will have to wipe it down before giving as gifts. it’s a great recipe though
I’ve made this recipe over 100 times (literally), but just when the weather is right. Don’t try to make this when it’s humid or warm outside. It has to be cool and dry outside! Instead of the vanilla extract, I always use vanilla bean paste! It gives the brittle a richer, better flavor! I also cook mine to 195 degrees! Thank you for sharing your grandma’s recipe!!!!
Thank you for making it and leaving your review – I love the addition to the vanilla bean paste and I will be trying that. Happy New Year!
I followed the recipe exactly. Used a candy thermometer bringing the temperature up to 300 degrees and added roasted salted Spanish peanuts at the about 280 degrees. The brittle was absolutely the best I have ever eaten. My son can’t keep out of the Brittle can. It was lightly, crispy and the salted peanuts added another layer of goodness. The increased temperature gave the brittle a deeper, intense caramel flavor and that extra crunch. I agree that the best brittle is not spread with a spoon or spatula. I think it knocks the air out and makes it hard. Thank you very much for the recipe.
Great recipe. I used a candy thermometer bringing the temperature up to 300 degrees and added roasted salted Spanish peanuts at the about 280 degrees. The brittle was absolutely the best I have ever eaten. My son can’t keep out of the Brittle can. It was lightly, crispy and the salted peanuts added another layer of goodness. The increased temperature gave the brittle a deeper, intense caramel flavor and that extra crunch. I agree that the best brittle is not spread with a spoon or spatula. I think it knocks the air out and makes it hard. Thank you very much for the recipe.