Easy Homemade Buttery Peanut Brittle (no candy thermometer)

Are you ready to learn how to make delicious golden buttery peanut brittle? You are in for a treat today! I got the inside scoop from a peanut brittle expert, my aunt! She’s been making it for over 50 years, and if she isn’t gifting it to loved ones, she’s selling it and shipping it all over the United States.

I spent the day with her a few months ago, and she shared all her tips and secrets on making her peanut brittle. I believe it’s the best peanut brittle recipe, and others who’ve had the pleasure of eating it would say the same!

Not only did she share her recipe with me, but she also shared the best memories of my grandma and great-grandma.

I encourage you to spend time in the kitchen with a loved one and learn how to make your favorite recipe of theirs. Ask questions, take pictures—you might even want to record it! This is something you’ll be able to enjoy for years and pass down through the generations.

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What is Peanut Brittle?

Peanut brittle is a deliciously sweet, golden, crunchy candy made from simple ingredients. There is something about that sweet- salty peanuty crunch that keeps you going back for more!

The origin of peanut brittle is a bit of a mystery. Some say it made its way to the United States with the Irish settlers and others say a woman made a mistake in the 1890s while making taffy. She added baking soda instead of cream of tartar, and she didn’t want it to go to waste, so she continued cooking it, and it resulted in a crunchy brittle instead of chewy taffy.

Regardless of how it came to be, one thing is for sure: it is a delicious treat that is loved by many.

Did you know that January 26th is National Peanut Brittle Day?

If you want to learn about the historical timeline of peanut brittle, you can learn more here.

Why I love this Buttery Peanut Brittle Recipe?

I love the simplicity of this recipe and that it has basic ingredients. It’s easy to make, and it comes out perfect every time. 

It takes little time to make!

It’s a great recipe for someone new to candy making.

Because you are starting with raw peanuts, they roast during the cooking process. It gives the brittle a richer peanuty flavor and it smells so good while cooking!

This recipe is great for holiday gift-giving or parties because everyone loves peanut brittle. (If you’re looking for holiday treats check out my favorite holiday cookie recipe.)

What Equipment is needed to make brittle?

Heavy-duty aluminum foil

Long-handled slotted spoon– Something like this will work.

Heavy bottom pan 5-6 quart size – You want to make sure you use a heavy-duty pan for making brittle. This will ensure you have even heat distribution. Using a thinner cheaper pan can cause your brittle/candy to scorch and cook unevenly. This is the pan I use, and I can’t recommend it enough. It’s comparable to the more expensive pans like my All-Clads. I have the 4-quart size, and it’s the perfect size for this recipe.

Large Heat Proof surface –  I use a large cutting board like this one. It’s a solid slab of marble. Make sure you get a large size (16×20). The slab of marble is also fantastic for bread making too!

Baking Sheet – If you prefer not to pour your brittle onto a cutting board covered in foil. You can also pour the mixture on a large baking sheet like this one. It needs to be large, and you still need to line it with buttered heavy-duty foil and place the baking sheet on pot holders or towels to protect your countertop.

Ingredients Needed

Water

Karo corn syrup– Use light corn syrup like this one.

Sugar

Raw (unroasted) Spanish Peanuts – For some reason finding raw Spanish peanuts can be a challenge sometimes. My aunt found hers at Walmart; this is what she used. I found some at a local grocery store. Check online if you can find them locally. Amazon has these that you could purchase too. The key is to make sure that they are raw Spanish peanuts. You don’t want to buy already roasted peanuts.

Baking Soda

Butter

Vanilla

How to Make Buttery Peanut Brittle

Okay, let’s get started.

First, I want you to read over the recipe and familiarize yourself with it. 

Then, gather all of your supplies and ingredients.

Have your ingredients measured out and ready before you start.

Make sure you have a large flat surface, like a large piece (at least 16×20 size) of granite, marble, or tile, to spread your foil on, something that won’t burn.

Next, place your heavy-duty foil on a heat-proof flat surface and spread the foil with butter. This is to prevent the brittle from sticking to the foil plus, it gives the peanut brittle some extra buttery flavor.

Note: You can also use a large baking sheet lined with aluminum foil. Make sure to spread butter on top of the foil.

Here are a few things to note before you begin. Make sure you have no distractions. This will cook fast; you must stir it constantly and watch closely to know when to move on to the next step. Plus, you want to make sure it doesn’t scorch.

You will be cooking this on high heat.

Add your water into your saucepan and bring it to a rolling boil; stir in Karo corn syrup and sugar. Bring to a boil and continue stirring.

Let boil until it spins a good thread. My aunt uses her spoon and lifts the spoon out of the pan, and lets the mixture drip off her spoon. When the syrup drips from the spoon, you can see a thread form, and you know it’s time to add the peanuts.

It will take about 5-6 minutes to reach this stage of cooking on high.

This recipe is for how to make peanut brittle without a candy thermometer. It’s how my aunt makes hers and how she taught me. If you need to use a candy thermometer, the temperature for the thread stage is 223 to 235 F. 

Add peanuts and stir, and keep on stirring. 

As you’re stirring your mixture, your peanuts will begin to roast, and you can smell them. The color of the mixture will start to change. Cook until it turns golden brown. It will take about 4-6 minutes. If you cook it too long, you’ll burn your peanuts. 

Once it has turned golden brown, remove from heat.

This step will have to be done quickly! 

Use caution because this mixture is HOT.

Quickly stir in baking soda, butter, and vanilla. Stir hard to dissolve butter. Also, when you add the soda, the mixture will foam up, so don’t be surprised when it happens. It’s part of the process.

Immediately pour mixture onto buttered foil, and you can lightly spread or let it spread naturally. We tend to lightly spread it.

Let cool completely for 1 hour or until it will break. 

Break into pieces (make sure there is no foil stuck on the bottom)  and store in a ziplock bag or air-tight container. 

Do not store it in the refrigerator. 

The peanut brittle will last for 6-8 weeks.

Conclusion

So there you have it, friends. Go forth with your newfound knowledge and make some delicious buttery peanut brittle—with a bit of practice, you’ll be an expert in no time!