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Homemade Peanut Brittle

No holiday cookie tray is complete without this delicious homemade peanut brittle! It gives you all the flavor of traditional peanut brittle with just a touch of maple. Plus it’s ready in just 25 minutes!

Stacked peanut brittle on a countertop.
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Easy Homemade Candy

This peanut brittle is one of my favorite Christmas treats. It’s an easy homemade candy, sweet, salty and has such delicious flavor. I also love Christmas crack toffeemicrowave fudge, peppermint bark and rocky road candy.

I’m super excited to share this maple peanut brittle recipe with you today! No holiday dessert platter is complete without homemade Christmas cookies and candy, and this peanut brittle makes the perfect addition. It’s sweet, salty and full of delicious maple flavor. Plus it requires only 6 simple ingredients and comes together in just 25 minutes.

We love to double the batch and gift one half and save the other. It’s always gone so fast in our house and is such a delicacy! The homemade version is SO much better than store-bought and believe me, your family and friends will be so happy to receive it!

Key Ingredients

It only takes 6 ingredients to make this incredibly impressive peanut brittle.

Peanut brittle ingredients on a marble countertop.

Scroll down for the full recipe with measurements.

  • Sugar: The sugar is the base of the candy and adds the perfect flavor.
  • Light corn syrup: This helps create a smooth and creamy texture.
  • Peanuts: I prefer Spanish peanuts because they are my favorite, but salted peanuts work just as well.
  • Maple or vanilla extract: This peanut brittle uses maple extract for the flavoring, which can be found at almost any grocery store. You could also substitute with vanilla.
  • Baking soda: This is what gives the brittle a light and airy texture. Don’t skip it!

Variations

  • Nuts: Mix it up with your favorite type. I love almonds, cashews, pecans, or pistachios. 
  • Spice: Cinnamon or pumpkin pie spice work well, or try it with a little chili powder if you like a little bit of heat.

How to Make Peanut Brittle

A candy thermometer is key to getting the right consistency for this brittle.

Showing how to make peanut brittle in a 4 step collage.
  1. Line pan. Line baking sheet with parchment paper. Set aside.
  2. Boil. Add sugar, light corn syrup and water to a pot and cook over medium heat, stirring constantly until boiling.
  3. Stir. When mixture is boiling, stop stirring and allow to continue boiling. Add candy thermometer to mixture and keep an eye on it until it reaches 2260°F. Once it reaches 260°F, stir in the peanuts and let the mixture cook until it reaches 300°F.
  4. Flavor. Once it reaches 300°F, remove pot from burner and quickly stir in the butter, maple extract, and baking soda.
  5. Pour. Pour mixture out onto baking sheet and spread as thin as you can get.
  6. Cool. Let cool, then snap into pieces.

Expert Tips

  • When making the brittle, be sure to use a good candy thermometer.
  • Have all of the ingredients ready ahead of time. Once the right temp is reached, you want to quickly throw them in and work fast!
  • Don’t try to lick any dropped sugar! I’ve learned my lesson…you’re boiling at a high heat and it’s REALLY hot.
  • Line your baking sheet with a Silpat mat or parchment paper. This will prevent the candy from sticking!
  • To gift, wrap in cellophane and tie with a bow. Don’t forget to add a personalized Christmas tag!
Peanut brittle on a gold baking sheet.

Recipe FAQs

Why is my peanut brittle chewy?

This is most likely because the sugar mixture didn’t reach the hard crack stage of 300°F. Be sure to use a candy thermometer (that has been calibrated) to make this recipe. Brittle that doesn’t harden can also be caused from too much humidity. Try to make this recipe on a drier day.

How do you clean dishes after making peanut brittle?

It can be a bit messy to make hard candy, so I like to add water to any pots and bring to a boil. This will help melt the sugar and make clean-up a lot easier.

Can I use unsalted butter?

Of course! Simply add a pinch of salt to the recipe to really elevate the flavors.

Storing + Freezing

Store. Once it’s completely cooled, wrap tightly and store in an airtight container at room temperature up to 8 weeks. If stored in the fridge, the brittle might become soft. Store for 6-8 weeks.

Freeze. Place in a freezer-safe container in the freezer up to 3 months.

Stack of peanut brittle on a white counter.

Craving more candy recipes? Try Homemade toffee, Divinity candy, Peanut butter fudge, or Chocolate turtles.

More Peanut Recipes

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Stack of peanut brittle on a white counter.

Peanut Brittle

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
No holiday cookie tray is complete without this delicious Peanut Brittle! It gives you all the flavor of traditional peanut brittle with just a touch of maple. Plus it's ready in just 25 minutes! 
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 36

Equipment

Ingredients 

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 1 cup Spanish peanuts , or salted peanuts
  • 2 Tablespoons salted butter , softened
  • 1 teaspoon maple extract , or vanilla extract
  • 1 teaspoon baking soda

Instructions

  • Grease a large rimmed baking sheet and line with parchment paper or a silicone baking mat. Measure all ingredients before starting the recipe. It comes together quickly.
  • In a large, heavy-bottomed pot, add the sugar, corn syrup, and water. Stirring constantly, cook over medium heat 5 minutes, or until the mixture comes to a gentle boil.
  • Once the mixture starts to boil, stop stirring and let the mixture boil. Using a candy thermometer, test the temperature (or clip the thermometer to the side of the pot). Once it reaches 260°F, stir in the peanuts and cook until it reaches 300°F.
  • Remove the pot from the stove immediately and quickly stir in the butter, maple extract, and baking soda.
  • Immediately pour the mixture onto the lined baking sheet and spread into an even layer with a rubber spatula.
  • Let cool completely. Snap or use a mallet to break into pieces.

Notes

Variations:
  • Nuts: Mix it up with your favorite type. I love almonds, cashews, or pistachios. 
  • Spice: Cinnamon or pumpkin pie spice work well, or try it with a little chili powder if you like a little bit of heat.
Storage: Once it’s completely cooled, wrap tightly and store in an airtight container at room temperature up to 8 weeks. If stored in the fridge, the brittle might become soft. Store for 6-8 weeks.
Freeze: Place in a freezer-safe container in the freezer up to 3 months.

Nutrition

Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 19IU | Calcium: 5mg | Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Diet: Vegetarian

Did you make this recipe? Don’t forget to give it a star rating below!

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