What if I don't have a candy thermometer?

You can use the cold water test method! Drop a small amount of the cooking syrup into cold water. For soft ball stage, it should form a ball that flattens when removed from the water. For hard crack, it should form threads that snap when bent.

Why did my brittle burn?

The most common reason is cooking at too high a temperature or not stirring constantly. Remember that cast iron retains heat, so remove it from the burner immediately when it reaches 300°F.

Can I use salted peanuts instead of raw?

You can, but the flavor profile will change. If using salted peanuts, you might want to toast them lightly first and add them closer to the end of cooking to prevent burning the salt.

Why didn't my brittle harden properly?

The most likely cause is not reaching the full 300°F hard crack stage. Candy making is precise chemistry, so those temperature targets are important for the right texture.

Aunt Matilda's Peanut Brittle Recipe

Name: Aunt Matilda's Peanut Brittle Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup light corn syrup; 1 cup sugar; 1/2 cup water; 2 cups raw shelled peanuts; 2 teaspoons butter; 1 teaspoon baking soda; 1/2 teaspoon vanilla

This classic homemade peanut brittle recipe has been passed down through generations, creating that perfect balance of sweet crunch and nutty flavor. With just a handful of simple ingredients and about 25 minutes of your time, you’ll create a delightful candy that rivals anything from specialty shops. Whether you’re making it as a holiday gift or a special treat for yourself, this brittle brings pure joy with every bite!

Why You’ll Love This Recipe

Impressive Yet Simple: This recipe looks like you spent hours crafting it, but it’s actually quite straightforward—perfect for impressing friends and family with minimal effort!
Nostalgic Flavor: There’s something about homemade peanut brittle that brings back wonderful memories. That distinctive sweet crackle and roasted peanut flavor simply can’t be matched by store-bought versions.
Customizable: Once you master the basic technique, you can experiment with different nuts or add a touch of cinnamon or sea salt to create your own signature version.
No Special Equipment Needed: While a candy thermometer helps, you don’t need any fancy candy-making tools to create this delicious treat.

Ingredients You’ll Need

Light corn syrup: The essential ingredient that prevents sugar crystallization and creates that smooth texture we all love in brittle.
Sugar: Provides the sweetness and forms the base of our candy. Regular granulated sugar works perfectly here.
Water: Helps dissolve the sugar and creates the right consistency for the syrup.
Raw shelled peanuts: The star of the show! Using raw (not roasted) peanuts is key because they’ll toast perfectly in the hot syrup as you cook.
Butter: Adds richness and helps with that melt-in-your-mouth quality that makes great brittle so irresistible.
Baking soda: The secret weapon! It creates tiny air bubbles throughout the candy, making it easier to bite into rather than tooth-breakingly hard.
Vanilla: Adds depth and warmth to the flavor profile that perfectly complements the roasted peanuts.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to make this recipe your own! Here are some delicious ways to switch things up:

Mixed Nut Brittle: Replace half the peanuts with a mix of cashews, almonds, or pecans.
Spiced Peanut Brittle: Add 1/4 teaspoon of cinnamon or a pinch of cayenne pepper for a surprising kick.
Chocolate-Drizzled Brittle: Once cooled, drizzle with melted dark, milk, or white chocolate for extra decadence.
Sea Salt Finish: Sprinkle the top with flaky sea salt right after pouring for a sweet-salty combination that’s absolutely addictive.

How to Make Aunt Matilda’s Peanut Brittle

Step 1: Prepare Your Surface

Grease a large sheet of aluminum foil with butter or nonstick cooking spray. Make sure it’s on a heat-resistant surface and has edges to contain the hot candy.

Step 2: Create the Sugar Base

In a large cast iron skillet over medium heat, combine corn syrup, sugar, and water. Stir until everything dissolves into a smooth mixture.

Step 3: Heat to First Stage

Cook until the mixture reaches the soft ball stage (235°F) using a candy thermometer. The mixture will bubble and become clearer as it heats.

Step 4: Add Peanuts

Add your peanuts and stir constantly. I mean it—don’t stop stirring! This prevents burning and ensures the peanuts toast evenly.

Step 5: Reach Hard Crack Stage

Continue cooking and stirring until the mixture reaches the hard crack stage (300°F). You might notice the peanuts starting to pop slightly or a wisp of smoke—that’s your signal it’s almost ready.

Step 6: Add Final Ingredients

Remove from heat immediately when it hits 300°F and quickly add the butter, vanilla, and baking soda. The mixture will foam up dramatically—this is exactly what you want! Stir vigorously to incorporate everything.

Step 7: Pour and Cool

Pour the hot candy onto your prepared foil and spread it out with a buttered spatula if needed. Let it cool completely until hardened.

Step 8: Break and Enjoy

Once cooled and hardened, break the brittle into pieces of your preferred size and enjoy this crunchy, peanutty delight!

Pro Tips for Making the Recipe

Use a heavy skillet: A cast iron skillet maintains heat evenly, which is crucial for candy making.
Watch closely at the end: The temperature jumps quickly from 280°F to 300°F, so don’t walk away during those final minutes.
Pre-measure everything: Have your butter, vanilla, and baking soda measured and ready to add quickly when the time comes.
Altitude matters: If you’re at high altitude, you’ll need to adjust your target temperatures down by about 2°F for every 1,000 feet above sea level.
Humidity affects brittleness: Try to make brittle on a dry day if possible—high humidity can make it sticky instead of crunchy.

How to Serve

Peanut brittle is versatile and can be enjoyed in numerous ways:

Sweet Companion

Serve alongside a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Gift Giving

Package pieces in clear cellophane bags tied with colorful ribbons for a homemade holiday gift that everyone appreciates.

Dessert Board

Include brittle pieces on a dessert charcuterie board with chocolate, dried fruits, and other small sweets for an impressive spread.

Coffee Pairing

The sweet crunch pairs beautifully with a strong cup of coffee or espresso for an afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

Store your peanut brittle in an airtight container at room temperature, placing wax paper between layers to prevent sticking. It will stay fresh for up to 2 weeks.

Freezing

Yes, you can freeze peanut brittle! Wrap tightly in plastic wrap, then foil, and place in a freezer-safe container. It’ll keep for up to 3 months.

Humidity Concerns

If your brittle gets sticky from humidity, you can refresh it by placing it on a baking sheet in a 300°F oven for about 5 minutes. Let it cool completely before storing again.

FAQs

What if I don’t have a candy thermometer?

You can use the cold water test method! Drop a small amount of the cooking syrup into cold water. For soft ball stage, it should form a ball that flattens when removed from the water. For hard crack, it should form threads that snap when bent.
Why did my brittle burn?

The most common reason is cooking at too high a temperature or not stirring constantly. Remember that cast iron retains heat, so remove it from the burner immediately when it reaches 300°F.
Can I use salted peanuts instead of raw?

You can, but the flavor profile will change. If using salted peanuts, you might want to toast them lightly first and add them closer to the end of cooking to prevent burning the salt.
Why didn’t my brittle harden properly?

The most likely cause is not reaching the full 300°F hard crack stage. Candy making is precise chemistry, so those temperature targets are important for the right texture.

Final Thoughts

There’s something truly special about making candy the old-fashioned way. Aunt Matilda’s Peanut Brittle carries that wonderful tradition forward with a recipe that’s remained unchanged for good reason—it’s simply perfect as is. The satisfying crack, the toasty peanuts, and that buttery-sweet flavor make this treat worth the bit of stirring involved. So set aside 25 minutes, gather your ingredients, and create something that will have everyone asking for the recipe!