Family Feast

Most store-bought brittles use stabilizers you might not notice, and you can get a cleaner, crunchier result at home with just sugar, peanuts, and a few simple tricks. You’ll learn the basic old-fashioned method, then see quick variations like chocolate-drizzled, salted caramel, and spicy cayenne, plus maple, coffee, and tahini twists. Start with the classic recipe and pick one twist to try first so you get the technique down. Old-Fashioned Classic Peanut Brittle Old-Fashioned Classic Peanut Brittle — a crunchy, caramelized treat that’s sweet, nutty, and irresistibly old-school. Ingredients: 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup water 1/2 teaspoon salt 1 cup unsalted dry-roasted peanuts 2 tablespoons unsalted butter 1 teaspoon baking soda 1 teaspoon vanilla extract Cooking spray or a little extra butter for greasing How to Make: Grease a large baking sheet or line it with parchment and set aside. In a heavy-bottomed saucepan, combine sugar, corn syrup, water, and salt; stir gently to moisten the sugar. Cook over medium heat, stirring until the sugar dissolves, then stop stirring and let the mixture come to a boil. Clip a candy thermometer to the pan and cook to 300°F (hard-crack stage), about 10–15 minutes, watching so it doesn’t burn. When the syrup reaches 300°F, remove the pan from heat and immediately stir in the peanuts, butter, vanilla, and baking soda. The mixture will foam and lighten in color—stir quickly and thoroughly so peanuts are evenly coated. Pour the hot brittle onto the prepared baking sheet and spread it thin with a greased spatula if needed. Let cool completely at room temperature until hard, about 30–60 minutes. Break the brittle into pieces and store in an airtight container to keep it crunchy. Enjoy the crackle — share a piece and watch it disappear! Chocolate-Drizzled Peanut Brittle Sweet, crunchy peanut brittle gets a decadent upgrade with a drizzle of rich chocolate — irresistible for gift jars or movie-night treats. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water 1 cup raw peanuts (or roasted, unsalted) 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon baking soda Pinch of salt 3 ounces dark or semi-sweet chocolate, chopped (or chocolate chips) Optional: a pinch of flaky sea salt for topping How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently to moisten the sugar. Bring the mixture to a boil over medium heat without stirring; clip on a candy thermometer if you have one. When the syrup reaches about 285°F (137°C) — the soft-crack stage — stir in the peanuts. Continue cooking and stirring frequently until the mixture reaches 300°F (149°C) or turns a deep golden color. Remove the pan from heat and quickly stir in butter, vanilla, and baking soda; the mixture will foam and lighten. Immediately pour the hot brittle onto the prepared sheet and spread it thin with a spatula to your desired thickness. Let the brittle cool for about 10–15 minutes until set but not completely hard. While the brittle cools, melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the cooled brittle using a spoon or fork; sprinkle flaky sea salt on top if using. Allow the chocolate to set completely at room temperature (or chill briefly to speed it up), then break into pieces. Enjoy the satisfying snap and chocolatey finish — perfect for snacking or sharing! Salted Caramel Peanut Brittle Salted Caramel Peanut Brittle — a crunchy, salty-sweet snack that’s impossible to stop munching. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water 1/2 cup (1 stick) unsalted butter, cut into pieces 1 cup roasted peanuts (unsalted or lightly salted), plus a few extra for sprinkling 1 teaspoon coarse sea salt, divided 1 teaspoon baking soda 1 teaspoon vanilla extract Optional: pinch of flaky sea salt for finishing How to Make: Line a baking sheet with parchment paper or a silicone mat and set nearby. In a heavy-bottomed saucepan, combine sugar, corn syrup, and water over medium heat; stir until sugar dissolves. Bring the mixture to a boil without stirring; clip on a candy thermometer and cook to 300°F (hard crack stage), about 8–12 minutes. Remove from heat immediately and stir in butter until melted and incorporated. Quickly stir in the peanuts and 1/2 teaspoon of the sea salt until evenly distributed. Stir in baking soda and vanilla; the mixture will foam—work quickly. Pour the hot brittle onto the prepared sheet and spread into an even layer with a spatula. Sprinkle the remaining 1/2 teaspoon sea salt and a few extra peanuts (and flaky salt if using) over the top while still warm. Let cool completely at room temperature until hard, about 30–45 minutes. Break into pieces and store in an airtight container for up to two weeks. Enjoy that addictive crunch — salted caramel peanut brittle that’s sweet, buttery, and perfectly salted! Spicy Cayenne Peanut Brittle Spicy Cayenne Peanut Brittle — sweet, crunchy, with a sassy kick. Ingredients: 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup water 1/2 teaspoon kosher salt 2 cups raw or roasted peanuts (unsalted) 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 to 1 teaspoon ground cayenne pepper (adjust to heat preference) 1 teaspoon baking soda How to Make: Line a baking sheet with parchment paper or lightly grease it and set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, water, and salt over medium heat. Stir gently until sugar dissolves, then stop stirring and bring mixture to a boil. Add the peanuts and continue cooking, stirring occasionally, until the mixture reaches 300°F (hard-crack stage) or is a deep golden amber (about 8–12 minutes). Remove pan from heat immediately and stir in butter, vanilla, cayenne pepper, and baking soda; the mixture will foam—mix quickly but carefully. Pour the hot brittle onto the prepared baking sheet and spread it thin with a spatula if needed. Let the brittle cool completely (about 30 minutes) then break into pieces. Store in an airtight container at room temperature for up to two weeks. Serve a piece when you want a sweet crunch with a fiery punch — enjoy the sting! Honey-Roasted Peanut Brittle Sweet, crunchy peanut brittle with a hint of honey for a golden, sticky-sweet finish. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup honey 1/2 cup water 1 1/2 cups raw or roasted peanuts (unsalted) 2 tablespoons unsalted butter 1 teaspoon baking soda 1/2 teaspoon vanilla extract A pinch of salt Optional: sea salt flakes for sprinkling How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. In a medium, heavy-bottomed saucepan, combine sugar, corn syrup, honey, and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and clip on a candy thermometer; bring to a boil until the mixture reaches 300°F (hard crack stage). Meanwhile, toast the peanuts in a dry skillet over medium heat for 3–4 minutes until fragrant, or use pre-roasted peanuts. When the syrup hits 300°F, remove the pan from heat and immediately stir in the butter, baking soda, vanilla, and a pinch of salt. Quickly fold in the peanuts so they’re evenly coated. Pour the hot brittle onto the prepared sheet and spread thinly with a spatula or by tilting the pan. If desired, sprinkle sea salt flakes over the top while warm. Let the brittle cool completely at room temperature (about 20–30 minutes), then break into pieces. Enjoy your honey-roasted peanut brittle — irresistible crunch with a sweet, golden twist! Coconut-Peanut Brittle Coconut-Peanut Brittle — sweet, crunchy, and tropical with a nutty crunch in every bite. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water 1/2 teaspoon salt 1 cup roasted unsalted peanuts (or use chopped if preferred) 1/2 cup sweetened shredded coconut 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon baking soda How to Make: Line a baking sheet with parchment paper or a lightly greased silicone mat and set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, water, and salt. Cook over medium heat, stirring gently until the sugar dissolves and the mixture comes to a boil. Add the peanuts and shredded coconut, stir to combine, and continue cooking, stirring occasionally, until the mixture reaches 300°F (hard crack) on a candy thermometer or until it’s a deep golden color (about 8–12 minutes). Remove the pan from heat and immediately stir in the butter and vanilla until melted and combined. Quickly sprinkle in the baking soda and stir; the mixture will foam and lighten in color. Pour the hot brittle mixture onto the prepared baking sheet and spread it as thinly as you can with a spatula for even pieces. Let the brittle cool completely at room temperature (about 30–45 minutes). Once cooled and hardened, break into pieces and store in an airtight container to keep it crisp. Enjoy your coconut-peanut brittle — crunchy, sweet, and perfect for snacking or gifting! Sesame-Peanut Brittle Sesame-Peanut Brittle: crunchy, nutty, and irresistibly sweet with a toasty sesame twist. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup (or honey if preferred) 1/2 cup water 2 cups dry roasted peanuts, skin removed if you like 1/2 cup toasted sesame seeds (white or a mix of white and black) 2 tbsp unsalted butter 1 tsp vanilla extract 1 tsp baking soda 1/4 tsp fine sea salt (or to taste) Optional: a pinch of cayenne or flaky sea salt for finishing How to Make: Line a baking sheet with parchment paper or a silicone mat and set nearby. Have a heatproof spatula ready. In a medium, heavy-bottomed saucepan combine sugar, corn syrup, and water over medium heat. Stir until sugar dissolves. Attach a candy thermometer to the pan (optional) and bring mixture to a boil without stirring. Swirl pan gently if needed. When the syrup reaches 300°F (hard-crack stage) or about 5–8 minutes, reduce heat slightly. Quickly stir in the peanuts and sesame seeds, then add butter and vanilla. Stir constantly to coat and prevent burning. Remove from heat and immediately stir in baking soda and sea salt; the mixture will foam and lighten in color. Pour the hot brittle onto the prepared sheet and spread thinly with a spatula to your desired thickness. Sprinkle a pinch of flaky sea salt or cayenne if using, then let cool completely until hard (about 20–30 minutes). Once set, break into pieces and store in an airtight container at room temperature for up to two weeks. Enjoy the nutty crunch—perfect for snacking, gifting, or topping ice cream! Peanut and Almond Mixed Nut Brittle Crunchy Peanut and Almond Mixed Nut Brittle — sweet, salty, and perfectly crackly. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup (or golden syrup) 1/4 cup water 3 tablespoons unsalted butter 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon fine sea salt (plus extra to taste) 1 cup dry-roasted peanuts (unsalted or lightly salted) 1 cup dry-roasted almonds (whole or chopped, as you prefer) Optional: a pinch of cayenne or 1/2 teaspoon flaky sea salt for finishing How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat; stir until sugar dissolves. Bring mixture to a boil without stirring; attach a candy thermometer if using. Add peanuts and almonds to the boiling syrup and stir to coat evenly. Continue boiling, stirring occasionally, until mixture reaches 300°F (hard crack) or turns a deep amber color (about 8–12 minutes). Remove pan from heat and immediately stir in butter, vanilla, salt, and baking soda; the mixture will foam and lighten. Quickly pour the bubbly nut mixture onto the prepared sheet and spread thin with a spatula to your desired thickness. Sprinkle with flaky sea salt or a pinch of cayenne if using, then let cool completely (about 30–60 minutes). Once cooled and hardened, break into pieces and store in an airtight container at room temperature. Enjoy the sweet crunch — perfect for snacking, gifting, or topping your favorite desserts! Maple-Glazed Peanut Brittle Maple-Glazed Peanut Brittle — sweet, nutty, and kissed with warm maple flavor. Ingredients: 1 cup granulated sugar 1/2 cup pure maple syrup (grade A or your favorite) 1/4 cup light corn syrup (or additional maple syrup if you prefer) 1/4 cup water 1 1/2 cups dry roasted peanuts (unsalted or lightly salted) 2 tablespoons unsalted butter 1 teaspoon baking soda 1/2 teaspoon vanilla extract Pinch of salt (omit if using salted peanuts) How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. In a medium heavy-bottomed saucepan combine sugar, maple syrup, corn syrup, and water. Stir gently to mix. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves. Add the peanuts and continue boiling, stirring frequently, until the mixture reaches 300°F (hard crack) on a candy thermometer or until it becomes a deep golden color (about 10–15 minutes). Remove the pan from heat and immediately stir in the butter until melted and incorporated. Quickly whisk in the baking soda, vanilla extract, and a pinch of salt; the mixture will foam and lighten in color. Pour the hot brittle onto the prepared sheet and spread thinly with a spatula to your desired thickness. Work quickly before it sets. Let the brittle cool completely at room temperature (about 30–45 minutes) until hard. Break into pieces and store in an airtight container at room temperature for up to two weeks. Enjoy the crackle — maple-sweet, peanut-packed brittle perfect for snacking or gifting! Coffee-Infused Peanut Brittle Coffee-Infused Peanut Brittle — a crunchy, caffeinated twist on a classic treat. Ingredients: 2 cups granulated sugar 1 cup light corn syrup 1/2 cup strong brewed coffee, hot (espresso or dark roast concentrate works great) 1/2 cup water 1/2 teaspoon salt 2 cups roasted, unsalted peanuts 2 tablespoons unsalted butter 1 teaspoon baking soda 1 teaspoon vanilla extract Optional: flaky sea salt for sprinkling How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. Combine sugar, corn syrup, hot coffee, and water in a heavy-bottomed saucepan over medium heat; stir until sugar dissolves. Clip a candy thermometer to the pan and bring mixture to a boil without stirring; gently swirl the pan occasionally. When the mixture reaches 300°F (hard-crack stage), remove from heat. Quickly stir in the peanuts, butter, salt, baking soda, and vanilla until evenly mixed and foamy from the baking soda. Immediately pour the hot brittle onto the prepared sheet and spread thin with a spatula to your desired thickness. Sprinkle with flaky sea salt if using, then let cool completely at room temperature (about 20–30 minutes). Once set, break into pieces and store in an airtight container. Enjoy the crunchy, coffee-kissed brittle—perfect with an espresso or as a sweet pick-me-up! Tahini-Peanut Brittle Tahini-Peanut Brittle — a nutty, sesame-kissed twist on classic crunchy brittle. Ingredients: 1 cup granulated sugar 1/2 cup light corn syrup (or honey as substitute) 2 tablespoons water 1/4 teaspoon fine sea salt 1/2 cup smooth tahini (stirred) 1 1/2 cups roasted, unsalted peanuts (roughly chopped) 2 tablespoons unsalted butter (room temperature) 1 teaspoon pure vanilla extract Optional: flaky sea salt for sprinkling How to Make: Line a baking sheet with parchment paper and lightly oil the paper so brittle releases easily. In a medium heavy-bottomed saucepan combine sugar, corn syrup, and water; stir briefly to moisten. Cook over medium heat without stirring until mixture reaches a deep amber color (about 300°F/150°C on a candy thermometer); swirl the pan gently if needed. Remove from heat immediately and stir in butter until melted and combined. Quickly whisk in tahini and vanilla until smooth and glossy; mixture will bubble a bit. Fold in chopped peanuts until evenly distributed. Pour mixture onto the prepared sheet and spread thin with a spatula to desired thickness. Sprinkle with flaky sea salt if using, then let cool completely at room temperature (about 30–45 minutes). Once set, break into pieces and store in an airtight container at room temperature for up to 2 weeks. Enjoy the sweet-sesame crunch — perfect with tea or as a giftable treat! Brown Butter Peanut Brittle Brown-butter peanut brittle: rich, nutty, and impossibly crunchy. Ingredients: 1 cup (200 g) granulated sugar 1/2 cup (120 ml) light corn syrup 1/2 cup (113 g) unsalted butter 1/2 cup (120 ml) water 2 cups (300 g) dry roasted peanuts (or your favorite peanuts) 1/2 teaspoon fine sea salt, plus extra for finishing 1 teaspoon baking soda 1 teaspoon vanilla extract Optional: pinch of flaky sea salt for sprinkling How to Make: Line a baking sheet with parchment paper or a silicone mat and set nearby. Measure ingredients so everything’s ready. In a light-colored, heavy-bottomed saucepan, melt the butter over medium heat and cook, swirling occasionally, until it foams and turns a deep golden brown and smells nutty (about 3–5 minutes). Remove from heat. Return the pan to medium heat and add the sugar, corn syrup, and water. Stir gently just to combine; avoid splashing the sides. Clip a candy thermometer to the pan and cook without stirring until the mixture reaches 300°F (149°C), the hard-crack stage, about 10–15 minutes. If you don’t have a thermometer, the mixture should be clear and very bubbly. As the sugar nears 300°F, stir in the peanuts and the 1/2 teaspoon salt, then continue heating until the temperature returns to 300°F and the nuts are toasted and coated. Remove the pan from the heat and immediately stir in the baking soda and vanilla. The mixture will foam and lighten in color—work quickly. Pour the hot brittle onto the prepared sheet and spread it thin with a spatula if needed. Sprinkle lightly with flaky sea salt if desired. Let the brittle cool completely at room temperature, about 30–45 minutes, then break into pieces. Enjoy the deep, toasty flavor of brown butter in every crunchy bite! Conclusion You’ve got a dozen easy peanut brittle ideas to try, so pick one and start. Make sure your candy thermometer hits 300°F for hard crack, stir often, and spread the hot mixture on a prepared pan. If you add chocolate, let it set briefly before breaking. About 70% of home cooks say they repeat a simple recipe, so choose one you like and master it. Store pieces in an airtight container to keep them crisp.

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