This Peanut Brittle Recipe Is an Ode to My Grandma (2024)

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Kristina Vänni

Kristina Vänni

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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published Jul 26, 2021

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This Peanut Brittle Recipe Is an Ode to My Grandma (1)

Homemade peanut brittle is the ultimate made-with-love holiday gift.

Serves12Makesabout 2 poundsPrep5 minutesCook40 minutes

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This Peanut Brittle Recipe Is an Ode to My Grandma (2)

Food memories are the best. An aroma, a flavor, even the crisp sound of something snapping in your mouth can all instantly bring back a flood of memories. These recollections are so special because we can conjure up those warm feelings anytime we want, simply by firing up the stove and recreating a recipe.

Peanut brittle wasn’t typically a go-to confection in my house when I was growing up. We typically made toffee, fudge, or cookies during the holidays. However, in the later years of my grandmother’s life, my cousin would always bring a big box of See’s simply irresistible peanut brittle to family gatherings. My grandma loved munching on something sweet here and there throughout the day, and our hands would inevitably sneak their way to the box for a taste.

This year would have been my grandma’s 100th birthday, and slowly stirring this peanut brittle on the stovetop brought back memories of seeing her sitting in her chair at the age of 97, reading a book on her iPad while nibbling on some peanut brittle.

This recipe for a traditional peanut brittle is easy to make as holiday gifts or for get-togethers. The flavor reminds me of that irresistible box of candy from See’s. I didn’t worry too much about getting the brittle spread out super thin as it cools, mainly because I always remember the See’s version as being just ever-so-slightly thicker than many homemade brittles. I hope that this version can be the springboard of fond food memories for other families for years to come.

What Is Peanut Brittle?

Peanut brittle is a classic American confection that some believe was created by accident in the late 1800s when a Southern woman was attempting to make taffy, but accidentally added baking soda to the recipe instead of cream of tartar. The result was a deliciously crunchy brittle instead of a chewy taffy. The baking soda reacted with the caramel by aerating it and producing tiny air pockets in the cooled candy, resulting in a crisp, brittle texture.

Tips for Making Peanut Brittle

  • Besides baking soda, the other important ingredient in homemade peanut brittle is corn syrup. It is best not to shy away from this ingredient — and don’t try substituting honey, molasses, or agave. Ultimately, corn syrup keeps the candy smooth and prevents the sugar from crystalizing and developing a gritty or grainy texture.
  • When it comes to the peanuts in peanut brittle, I like to use roasted salted nuts for optimal flavor. I have found Spanish peanuts are a great option and their signature red paper skins add visual interest to the brittle as well.
  • Finally, it’s important to make sure you have a reliable candy thermometer on hand if you plan on making homemade peanut brittle. They’re inexpensive and easy to find in just about any large grocery or big-box store. Achieving the proper temperatures for the sugar mixture and then once again after the nuts are added are key to making a brittle that is perfectly caramelized and flavorful, but not burnt.

What Temperature Is the Hard Crack Stage?

The hard crack stage on a candy thermometer is between 300°F and 310°F. When making peanut brittle, I like to take it off the heat just slightly before it hits this stage, around 295° F.

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Why Is My Peanut Brittle Too Hard?

If your peanut brittle is too hard, it might have cooked too long and reached a temperature higher than the hard crack stage.

Can I Freeze Peanut Brittle?

Yes, peanut brittle can be stored in an airtight container in the freezer for up to 3 months.

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Peanut Brittle

Homemade peanut brittle is the ultimate made-with-love holiday gift.

Prep time 5 minutes

Cook time 40 minutes

Makes about 2 pounds

Serves 12

Nutritional Info

Ingredients

  • 2 cups

    granulated sugar

  • 1 cup

    light corn syrup

  • 1/4 cup

    water

  • 2 cups

    salted, roasted peanuts, preferably Spanish

  • 3 tablespoons

    unsalted butter, plus more for greasing pans

  • 2 teaspoons

    baking soda

  • 1 teaspoon

    vanilla extract

Instructions

  1. Generously coat a large marble slab or 2 rimmed baking sheets with unsalted butter.

  2. Place 2 cups granulated sugar, 1 cup light corn syrup, and 1/4 cup water in a large 3-quart heavy bottomed saucepan. Cook over medium heat (don't be tempted to cook at a higher heat as you risk scorching), stirring constantly with a heatproof spatula, until the sugar dissolves.

  3. Clip a candy thermometer onto the saucepan and continue cooking, stirring frequently to prevent scorching, until the mixture reaches 285°F (soft crack stage), about 15 minutes. Meanwhile, measure out 2 cups salted, roasted peanuts, 3 tablespoons unsalted butter, 2 teaspoons baking soda, and 1 teaspoon vanilla extract.

  4. Add the peanuts and unsalted butter to the saucepan and continue to cook, stirring constantly, until the mixture reaches 295°F. (This is just slightly above the soft crack stage, but not yet at the hard crack stage.) Immediately remove the saucepan from the heat and take off the candy thermometer.

  5. Working quickly, add the baking soda and vanilla extract to the saucepan and stir to combine. The mixture will foam. Immediately pour the mixture onto the prepared marble slab or baking sheets and spread it out into as thin a layer as possible with an offset or heatproof spatula.

  6. When the mixture begins to cool and harden, after about 10 minutes, run a long, thin metal spatula or butter knife underneath the brittle to gently loosen it from the surface. This will help it cool and help prevent sticking. Once completely hardened and cooled, break it into pieces.

Recipe Notes

Storing: Peanut brittle can be stored in an airtight container at room temperature for up to 2 months or frozen up to 3 months.

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This Peanut Brittle Recipe Is an Ode to My Grandma (2024)

FAQs

What is the story behind peanut brittle? ›

The general origin story of peanut brittle is that it came from the South, and that a Southern woman in the second half of the 19th century came up with peanut brittle by accidentally putting baking soda into her taffy instead of cream of tartar.

What is the meaning of peanut brittle? ›

Noun. peanut brittle (countable and uncountable, plural peanut brittles) A type of brittle (confection) containing peanuts in a hard toffee.

Why didn't my peanut brittle get hard? ›

The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.

What is the trivia about peanut brittle? ›

In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. “Brittle,” a flat hardened sugar candy, is thought to be one of the first candies ever made. Peanut brittle made with corn syrups and nuts began appearing in cookbooks around the 19th century.

What is the name of the lady who lives in the peanut brittle House? ›

Gramma Nutt is a character in the Candy Land Universe and a major figure of the Candy Land board game series. Her associated location is the Peanut Brittle House. In her original appearance, Gramma Nutt is described as "ever-hopeful" and lives in her Peanut Brittle House.

How old is peanut brittle? ›

Peanut brittle is the most popular brittle recipe in the United States. The term "brittle" in the context of the food first appeared in print in 1892, though the candy itself has been around for much longer.

Is peanut brittle good or bad for you? ›

Peanut brittle has one redeeming quality: peanuts. Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways.

Why put baking soda in peanut brittle? ›

Baking soda is also very important at this stage since it reacts to the heat, creating carbon dioxide that aerates the caramel, enabling it to snap when someone bites into it rather than requiring them to gnaw at it until it breaks or pulls apart.

What country is peanut brittle from? ›

While numerous cultures have been whipping up nut and syrup creations for centuries, it's very likely that the peanut brittle we know and love is American in origin.

Why is my peanut brittle so chewy? ›

Why did my peanut brittle turn out chewy? The likely cause is that the sugar mixture didn't reach the proper hard crack stage temperature. Ensuring it reaches 300˚F is key to getting that classic brittle texture.

Why is my peanut brittle bitter? ›

Those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

Why is my peanut brittle hard but sticky? ›

What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle.

Does peanut brittle contain butter? ›

If you opt for salted butter, you can skip this ingredient. Peanuts: Of course, you'll need peanuts for this classic treat! Butter: Unsalted butter adds richness to decadent peanut brittle. Baking soda: A teaspoon of baking soda creates air bubbles and makes a pleasantly "brittle" texture.

What year did peanut brittle come out? ›

Another version places the woman in New England, and yet another traces it back to the Celts who mixed sugar with peanut butter and roasted it as a holiday treat. This tale has the Irish bringing the recipe to America circa 1830.

Where was peanut brittle first made? ›

The most common, and perhaps one of the more believable versions is that a woman in the south was setting out to make a batch of taffy. Following a recipe, the next step was to add cream of tartar, but she grabbed the baking soda by accident instead!

What did George Washington Carver find out about peanuts? ›

Carver studied several plants, but perhaps is most well-known for his work with peanuts. Carver discovered over 300 uses of peanuts, with such versatility as shaving cream, shampoo, wood stains, and plastics.

Why is George Washington Carver associated with peanuts? ›

Dr. George Washington Carver's work resulted in the creation of more than 300 products from peanuts, contributing greatly to the economic improvement of the rural South. Below is a list of some of his peanut products.

Who made the original peanut brittle? ›

Legend tells us that around the year 1890, a Southern woman created peanut brittle by mistake. Apparently she was making taffy when she added baking soda instead of cream of tartar. However, not wanting to waste the ingredients, she continued cooking it, resulting in a crunchy brittle instead of a chewy taffy.

Why did George Washington Carver choose peanuts? ›

But it was the lowly peanut which made Carver famous. The peanut attracted his attention because it is easy to cultivate, it enriches the soil, and it is a ready source of protein, an especially important consideration since poor Black farmers could not afford meat.

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