No holiday cookie tray is complete without this delicious maple 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!
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 5 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!
This maple peanut brittle uses maple extract for the flavoring, which can be found at almost any grocery store. I also used Spanish peanuts because they are my favorite, but salted peanuts work just as well.
- Light corn syrup
- Maple extract
- Baking soda
How to make peanut brittle
Scroll down for the printable recipe.
Line pan. Line baking sheet with Silpat liner. Set aside.
- Boil. Add sugar, light corn syrup and water to a pot and cook over medium heat, stirring constantly until boiling.
- 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 285°F. Once it reaches 285°F, stir in peanuts and let mixture cook again until it reaches 300°F.
Flavor. Once it reaches 300°F, remove pot from burner and quickly add in maple extract and baking soda.
- Pour. Pour mixture out onto baking sheet and spread as thin as you can get.
- Cool. Let cool, then snap into pieces.
- 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. This will prevent the candy from sticking!
- This recipe could be made with almonds and pecans too.
- To gift, wrap in cellophane and tie with a bow. Don’t forget to add a personalized Christmas tag!
More candy recipes to try:
Maple Peanut Brittle
- 1 cup sugar
- 1 cup light corn syrup
- 1/4 cup water
- 2 cups Spanish peanuts , salted peanuts work too
- 2 teaspoons maple extract
- 1 teaspoon baking soda
- Line a rimmed baking sheet with a silpat liner and set aside.
- In a pot add sugar, light corn syrup and water. Set over medium heat and stir constantly until the mixture starts to boil.
- Once the mixture starts to boil stop stirring and let the mixture boil. Using a candy thermometer, test the mixture (or clip the thermometer to the side of the pot) until it reaches 285°F. Once it’s reaches 285°F, stir in the peanuts and let the mixture cook for a few minutes longer until it reaches 300°F.
- Once it’s reaches 300°F, take the pot of the stove and quickly stir in the maple extract and baking soda.
- Pour the mixture out onto the silpat lined sheet pan and spread out the mixture as thin as you can get it. It will be sticky so it’s ok if it doesn’t get super thin.
- Allow to cool completely, then snap into pieces. Enjoy!
Recipe and photography originally originally contributed by Brandy from Nutmeg Nanny.