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Extra Buttery Peanut Brittle

Extra Buttery Peanut Brittle

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Peanut Brittle is a holiday classic but it’s made even better when you add extra butter to the recipe. Making Peanut Brittle can be a daunting task but follow these keys to success and you’ll pull it off every single time!

Pieces of Buttery Peanut Brittle

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Pieces of Buttery Peanut Brittle

Peanut Brittle may seem like a difficult recipe to get right but it’s really easy if you have a good candy thermometer and this great recipe.

Key to Success #1 – More Butter = Better

I don’t call this Buttery Peanut Brittle for nothing.

This Peanut Brittle recipe calls for a full cup of butter.

That’s much more than most Peanut Brittle recipes that you’ll find out there, but the extra butter is so worth it.

In addition, you’ll also butter the baking sheet just to make sure you’ve got every square inch covered.

I’m kidding. That’s not the reason, but it definitely could be!

Buttered Pans for Peanut Brittle

Key to Success #2 – The Magic Temperature

When cooking Peanut Brittle, you want it to get to the hard crack stage.

For the perfect Peanut Brittle texture, I suggest cooking to exactly 305 degrees F. Exactly. That’s the magic number.

As you’re getting close to the temperature, watch your thermometer very carefully because the temperature can change very quickly at the end.

And keep stirring, even around your candy thermometer.

Use a heat-proof pad to move the thermometer out of the way for a moment so that you can stir then move it right back into place.

As you get close to the magic temperature, the mixture will begin to darken.

This is okay. Just keep stirring vigorously so that your syrup will not burn.

Peanut Brittle Cooking On Stove

Key to Success #3 – Stir … but not too well

This is perhaps the best tip I have for Peanut Brittle.

Once you take your Peanut Brittle mixture off the stove and add in the baking soda, mix it well but not too well.

Just give it a quick stir to make sure the baking soda is mixed in well.

Then just pour it out into our prepared pans.

When you do this, the Peanut Brittle mixture will continue to expand just a bit and it’ll form all these tiny little air pockets that will make your Peanut Brittle so tender and almost flaky.

Buttery Peanut Brittle Cooling

Just pour the mixture onto the pans as evenly as possible.

Don’t go trying to stir or spread it all around.

This will kill all the bubbles that you’re trying to get and you might end up with tough brittle.

Easy Peanut Brittle Recipe

Don’t be intimidated by this Peanut Brittle recipe.

If you follow these easy keys to success, you’ll make a perfect batch every time.

I think I’m going to have to go make another batch now. Someone ate all mine!

Don’t forget to like and share!

Save this Buttery Peanut Brittle recipe to your favorite Christmas Candy board or your Peanut Lovers board.

Buttery Peanut Brittle
Buttery Peanut Brittle Recipe

Buttery Peanut Brittle Recipe

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

Buttery Peanut Brittle that turns out perfectly every single time!

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 cup butter, cut into chunks
  • 2 cups raw Spanish peanuts
  • 1 tsp baking soda

Instructions

  1. Generously butter two large rimmed baking sheets. Set aside.
  2. Combine sugar, corn syrup, and water in 3-qt saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a full boil.
  3. Add butter. Continue cooking 15-25 minutes until candy thermometer registers 280 degrees F. Continue stirring occasionally. 
  4. Add peanuts. Stir continuously for 10-12 minutes until candy thermometer registers 305 degrees F. Remove from heat and stir in baking soda. 
  5. Pour evenly into prepared pans. Do not spread. 
  6. Cool completely then break into pieces. 
Nutrition Information:
Yield: 20 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Diane

Sunday 19th of September 2021

I about to make your peanut brittle. could I not just use parchment paper instead of buttering the pans ?

Rita

Wednesday 10th of November 2021

@Jennifer, The first time I made this is turned out perfect but the second time I followed directions exactly the same and it sticks to your teeth when eating. Any suggestion?

Jennifer

Sunday 19th of September 2021

Yes! You can use parchment paper. I would probably still use a little butter on the parchment to make sure it doesn’t stick but that’s just me!

CD

Monday 7th of June 2021

Hi, great recipe and thanks for sharing. My peanut brittle comes out shining and has a little greasy/filmy feeling when I handle them. I sometimes use wax paper to absorb the excess butter. Am I doing something wrong or it us normal to have that layer of shine and buttery feeling?

Thank you

Jennifer

Monday 7th of June 2021

I think it’s normal for the peanut butter to be a little shiny and buttery. You could get less of the buttery feeling if you didn’t coat the pan with butter, but I always do it for the non-stick factor and the buttery flavor.

Peg

Thursday 24th of December 2020

...also, where do you buy raw Spanish peanuts? I used roasted/salted as that is all I could fine.

Jennifer

Thursday 24th of December 2020

I get the raw Spanish peanuts in the local grocery store either in the baking aisle or sometimes in the produce section in little plastic containers. We also have a local nut store that I have used a few times. My Walmart does not carry the raw peanuts very often, if at all.

Peg

Thursday 24th of December 2020

I made this peanut brittle today and it came out pretty well except I had a heck of a time getting it out of the pan. Most of it broke into tiny pieces and some of it I had to just pour boiling water over to remove it. I slathered the pans with a lot of butter...what do you suggest?

Jennifer

Thursday 24th of December 2020

I usually pry up a corner or edge with a butter knife or at lot of times just my fingernail. A big sheet of brittle will pull up then I just snap off pieces as big as I want. Also sometimes helps to twist the pan a bit if it’s flexible at all. That should at least loosen it up. I use a stainless steel pan that does not have any nonstick coating on it.

Jennifer

Tuesday 8th of December 2020

This recipe was perfect... Every step was spot on and my peanut brittle came out to perfection thank you so much..

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