Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Peanut Brittle Tips
Do I need a candy thermometer to make this easy peanut brittle recipe?
Yes! You don't want to be guessing the temperature when making brittle. A candy thermometer is handy when making this recipe.
Why is my peanut brittle not crunchy?
Chances are, if your brittle is soft, you didn't cook the sugar mixture long enough or bring it up to the right temperature. Be sure to check your candy thermometer prior to each use to make sure its accurate. Here are more tips on how to make candy
that you'll find useful when making brittle and other sweets!
Can you use other types of nuts to make easy peanut brittle?
Yes! Substitute your favorite type of nut for the peanuts if you are looking for some variation. You can use cashews, almonds or even a mixed variety to make an almond brittle
or a pistachio brittle
How can you replace the corn syrup in peanut brittle?
If you want to substitute the corn syrup, use golden syrup since it has identical properties and will work just as well. Other sweeteners might not work because they crystallize, so double-check before making any swaps.
How can I serve peanut brittle?
Peanut brittle makes a great dessert for any party. It's also a great gift idea
! Package the brittle in gift boxes or mason jars, and hand it out to friends and family during the holiday season. Here are some of our other favorite homemade food gifts
How should I store peanut brittle?
This peanut brittle recipe can be made ahead of time and stored in an airtight container at room temperature for up to 6 weeks or in the freezer for up to 3 months. —Sarah Fischer, Taste of Home Culinary Assistant
and Rashanda Cobbins, Taste of Home Food Editor
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
1 ounce-weight: 292 calories, 14g fat (3g saturated fat), 6mg cholesterol, 247mg sodium, 41g carbohydrate (34g sugars, 2g fiber), 5g protein.