Peanut Brittle: The Classic Candy Everyone Fights Over

Some recipes don’t just live in cookbooks. They live in memory. They show up every holiday season, carried from one kitchen to another, wrapped in wax paper or tucked into tins that mysteriously empty themselves overnight. This peanut brittle is one of those recipes.

I finally got this recipe from my mother last Christmas, after years of loving it as a kid and assuming it was some closely guarded family secret. Growing up, it was simply known as “Aunt Bill’s” brittle, which made it feel special and mysterious, like it had been passed down through generations. I always imagined Aunt Bill as a distant relative with an old handwritten recipe card and a candy thermometer that had seen things.

Turns out, Aunt Bill wasn’t a relative at all. The recipe itself is a famous one, which made the whole discovery even more charming. It didn’t make it feel any less special, though. If anything, it made me smile knowing that so many other families probably have the same story, the same memories, and the same struggle of trying not to eat half the batch before it cools.

The first time I made it myself, I didn’t stop at one batch. I made three. And honestly, that felt reasonable. This brittle has that perfect balance of buttery sweetness, crunchy nuts, and just enough caramel flavor to make it impossible to walk past without breaking off another piece. Every time I set it out, people hover. Hands keep reaching. Containers mysteriously lighten.

This is the kind of candy that belongs on holiday tables, gift trays, and cozy winter afternoons. It’s old-fashioned in the best way, straightforward, comforting, and deeply satisfying. Once you make it, you’ll understand why it’s been loved for so long.

Peanut Brittle

Ingredients:

1 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 cups salted dry roasted peanuts
1 1/2 cups pecans, chopped
1/2 teaspoon baking soda

Directions:

Line a baking sheet with parchment paper or lightly grease it. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the sugar, heavy cream, and corn syrup, and stir to combine. Bring the mixture to a boil, stirring occasionally.
Once it starts boiling, reduce the heat to medium-low and let it simmer for about 5 minutes, stirring constantly. The mixture should thicken slightly.
Remove the pan from heat and stir in the vanilla extract and baking soda.
Add the peanuts and chopped pecans to the pan, mixing them in until well-coated with the syrup mixture.
Pour the mixture onto the prepared baking sheet and spread it out evenly. Let it cool at room temperature for about 1-2 hours, or until it hardens.
Once cooled and hardened, break the candy into pieces and store in an airtight container. Enjoy!

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: Approximately 250 kcal per serving | Servings: 12 servings

Helpful Tips for Perfect Peanut Brittle

• Stir constantly during simmering. This prevents scorching and ensures a smooth, even caramel base.

• Work quickly once baking soda is added. The mixture will foam and thicken fast.

• Use a sturdy spatula to spread the mixture evenly on the baking sheet.

• Let it cool completely before breaking it apart. Rushing this step can cause bending instead of snapping.

• Don’t skip the salted nuts. They balance the sweetness beautifully and are key to the flavor.

Serving Ideas and Occasions

This brittle shines during the holidays, but it’s far from seasonal-only.

• Add it to holiday cookie trays and dessert boards

• Package it in tins or cellophane bags for gifting

• Serve alongside coffee or hot chocolate

• Keep a container on the counter for casual snacking

• Bring it to parties or potlucks where finger foods rule

It’s especially popular with people who love classic candies that aren’t overly sweet but still feel indulgent.

Storage and Make-Ahead Tips

• Store in an airtight container at room temperature for up to 2 weeks

• Keep away from humidity to prevent stickiness

• Layer with parchment paper to avoid clumping

• Do not refrigerate, as moisture can affect texture

This brittle is perfect for making ahead, which makes it ideal for busy holiday schedules.

FAQ

Is this peanut brittle very hard?
It has a classic brittle snap but isn’t tooth-breaking when made correctly.

Can I use only peanuts or only pecans?
Yes. You can adjust the nut combination to suit your preference.

Why does the recipe use baking soda?
Baking soda creates tiny air bubbles that lighten the texture and make the brittle easier to bite.

Can this be doubled?
Yes, but work carefully and use a large pan to avoid overflow.