3 Ingredient Peanut Brittle

Love homemade candy recipes? Try my Turkish delight, almond roca, crunch bars, and 2 ingredient fudge next. My family loves it when I break out the peanut brittle. It’s one of our favorite foolproof holiday and Christmas treats that’s perfect for family gatherings and parties. It’s crunchy, sweet, and has a satisfying buttery flavor.

Why I love this recipe

3 ingredients. That’s right, just 3 ingredients are all you’ll need, and you likely have all of them on hand already. No iffy ingredients. My peanut brittle is free of corn syrup, though it’s still crunchy and sweet, so no one will even notice. Easy to make ahead. Peanut brittle is easy to make in advance and store until you need it, making it a convenient treat. It’s also a fabulous edible gift. Perfect texture and flavor. This recipe makes sweet and savory peanut brittle with a signature snap and the perfect amount of crunch.

Ingredients needed

Sugar. I used brown sugar but white sugar also works. Just keep in mind brown sugar has a strong molasses flavor to it. Butter. I prefer unsalted butter, so it’s sweeter than salty. But if you like a little sweet and salty combination, use salted butter. Chopped peanuts. Opt for dry roasted peanuts, not salted peanuts. Salt. Only if your butter is unsalted.

How to make peanut brittle

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Shape the brittle: Pour the brittle mixture onto the prepared baking sheet and spread it into a thin layer using a rubber spatula. Let it set, then break apart.

Arman’s recipe tips

Use a candy thermometer. This is my #1 tip to prevent the sugar burning. Your sugar and butter mixture should be transferred to the baking sheet when it reaches 300F (most thermometers have an option for a ‘hard crack’). Don’t let the sugar boil. If the sugar boils before all the crystals have melted, the sugar will crystalize, and you’ll have to start over. Again, candy thermometer!! Don’t freeze until the brittle cools. Otherwise, it will get too firm and be hard to eat. Your patience will be rewarded! Make extra crunchy brittle. Add one teaspoon of baking soda at the end of the cooking process. It creates little air bubbles in the brittle, adding even more crunch to every bite. Add vanilla extract. One teaspoon should add the perfect amount of vanilla flavor if that’s what you’re looking for. Swap the peanuts. If you’re not a fan of peanuts or have an allergy, you can make this exact recipe with almonds, walnuts, pecans, cashews, coconut flakes, macadamia nuts, hazelnuts, or a combination of nuts. Make it vegan. Simply swap the butter for a vegan alternative.

Storage instructions

To store: Peanut brittle should be stored at room temperature in an airtight container for up to 6-8 weeks. Refrigerating the brittle could cause it to soften. To freeze: If you’re planning on freezing the brittle, don’t break it up into chunks, otherwise, the pieces will stick to each other. Instead, store it in large sheets with parchment paper in between. Stored in a freezer-safe container, it should be kept for up to 6 months. Allow it to thaw overnight in the fridge before eating.