I’m so pleased to bring you this delicious honey peanut brittle recipe, friends. Easy to make with a candy thermometer, it’s the perfect candy for honey-roasted nut lovers.
And just because the recipe calls for peanuts doesn’t mean it won’t work as well for cashews, pecans, or even pepitas. Use your favorite nut to customize it.
Peanut brittle makes a great gift, so make a couple of batches and wrap it up for your friends!
Watch my best peanut brittle web story here.
✔️Skill Level: Intermediate
✔️Skills: Cooking Sugar, stirring a very hot mixture, pouring candy onto Silpat
✔️Number of Ingredients: 7
✔️Prep Time: 5 minutes
✔️Cook Time: 15 minutes
✔️Yield: 2 pounds of peanut brittle
Jump Straight to the Recipe
Why This Recipe Works
Peanut brittle is an easy candy to make, and this recipe is no exception.
It’s also easy to vary. Add extracts at the end of cooking, add spices, or change up your nuts. You can even make a mixed nut brittle.
This recipe makes the perfect amount to spread out onto a half-sheet pan.
The candy weighs in at around 2 pounds, which is a generous amount.
Even so, you can double the recipe if you’d like with no issues as long as you have a large enough pan.
The balance of honey and sugar is really nice, also. You can definitely taste the honey flavor, but it’s overly assertive.
There’s also enough salt in it to bring out the nuttiness and cut a bit of the sweetness.
How to Make Honey Nut Brittle
Ingredients and Substitutions
See the ingredient descriptions below the image. I will also add substitutions where applicable.
- Sugar: This provides the sweetness and the crunch when you cook it to the correct temperature. You could substitute half the sugar with brown sugar if you’d like.
- Honey: A lighter-flavored honey works better, especially if you don’t like an aggressive honey flavor. You can also use maple syrup for a different flavor. Or just use more corn syrup for a more neutral peanut flavor.
- Corn Syrup: Adds a bit of sweetness but is primarily there to help avoid crystallization since you have to stir nuts into the candy. Without it, you could end up with a sandy mess. Which will still be tasty. It just won’t be peanut brittle.
- (Water): I add about 1/4 cup of water at the beginning of cooking to moisten the sugar and make it melt more evenly. Consider adding a little extra flavor here by substituting some hard cider or regular apple cider
- Peanuts: You can use any peanuts you like here. I used big old fancy Virginia peanuts because they look pretty in the brittle. Feel free to use your favorite nuts and/or seeds or a mixture. The recipe calls for 9 oz by weight, but the recipe should be able to accomodate up to 11-12 oz, by weight.
- Salt: Tempers the sweetness and brings out the nutty flavor.
- Butter: Not strictly necessary, but it does help to provide a little bit of a creamy bite as well as some buttery flavor.
- Baking soda: The baking soda reacts in the super hot sugar, foaming up like mad. This is what lightens the candy and keeps it from being too hard and crunchy. Those tiny little air bubbles make a big difference. Do NOT subsitute baking powder.
This is a pretty straightforward recipe. Here’s what you’ll do:
1) Mix sugar, honey, corn syrup, salt, and water together and stir to get the sugar wet.
2) Bring candy up to a boil and cook until it reaches 265F.
3) Stir in peanuts and butter.
4) Cook to 310F. Off the heat, stir in the baking soda thoroughly.
5) Pour candy out onto a Silpat-lined half-sheet pan and spread out with an offset spatula.
6) Once the candy cools completely, break it up into pieces.
Note: allow at least a couple of hours for your honey peanut brittle to cool completely before breaking into pieces.
Equipment You Will Need
The most important thing you can own to make candy is an accurate thermometer. I know lots of people like one that clips to the side of the pan, but those aren’t always completely accurate, especially if you’re not stirring the candy.
With a good instant-read thermometer, you can sort of “stir” the candy with the probe to get a better idea of the temperature of the contents of your pan.
And speaking of pans, for safety, it’s best to always use a pan that is much larger than you think you need.
Silicone baking mats can be expensive and are not always the best item for the job, but there really is no substitute when it comes to candy making.
- Can be used over and over again
- Great for baking macarons, profiteroles, and eclairs
- Perfect for pouring molten candy on to shape and cool
Pro Tips for Making This (or Any) Candy
Sugar can be very temperamental, so always make sugar on clear, high-pressure days. Humidity is the candy maker’s nemesis.
When spreading candy onto the baking sheet, spray your offset spatula with some pan spray to keep the candy from sticking. This will not affect how the candy sets up.
Remember that candy is very, very hot. Since you boil all the water out of it, the temperature is free to soar above the boiling point of water.
So, if some candy splashes onto the counter, just leave it until it cools.
The best way I’ve found to clean a pot after making hard candy is to fill it with water and heat it on the stove to melt any candy adhering to the sides of the pan. Then, just pour it out.
Peanut Brittle Q & A
Store your nut brittle at room temperature in a tightly-sealed container. It should be fine for a couple of weeks. If it’s humid, put a desiccant pack or two in the container. Just grab one from your bottle of vitamins, or you can buy desiccant packs online.
As long as none of your ingredients are made on shared equipment, this recipe is gluten-free as written.
You probably didn’t cook it to a high enough temperature. Make sure your thermometer is accurate and make sure to cook it to at least 310F or as high as 315F.
No. Toffee is generally made with brown sugar and more butter, making it a butterscotch-type candy. Peanut brittle contains baking soda, allowing for a lighter, crispy texture thanks to the bubbles. So peanut brittle is more closely related to a honeycomb-type candy. Even though toffee and peanut brittle are similar, they aren’t the same.
- Spread it thinly to cool, and you can break it up into shards and use it for garnish.
- Don’t spread it out, and you can grate it and make “brittle dust.” This is nice because it sort of melts in your mouth.
- Bake pieces into brownies.
- Fold it into French vanilla ice cream. The candy will soften and turn into a caramel sauce surrounding the nuts. Like a peanut version of pralines and cream.
- Fold wee pieces into mousse or ganache and use it as cake filling/frosting.
More Peanutty Candy to Love
If you’re a fan of peanuts in candy, you will probably want to try my peanut butter fudge recipe. It, too, has honey in it, because I love the combination.
For a recipe with only two ingredients, give this candied peanut recipe a try. I could eat them by the handful!
And here is a fun Mexican peanut candy recipe that also only requires two ingredients. And bonus: no cooking to make this Mexican mazapan candy!
A Note About Measurements
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
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Thank you so much for taking the time!
Honey Peanut Brittle
- 16 oz granulated sugar
- 4 oz honey
- 4 oz light corn syrup
- ½ teaspoon kosher salt
- 9 oz peanuts they don’t have to be “raw”
- ½ oz butter
- ½ teaspoon baking soda
- In a 3-quart heavy-bottomed saucepan, bring sugar, honey, corn syrup, and salt to a boil with enough water to get things going (about 1/4 cup water).
- Cover pot with a lid. Let boil for 2 minutes to wash any sugar crystals off the sides of the pot, then remove lid.
- Cook this syrup to 265F, then stir in the nuts and butter.
- Continue cooking (keep stirring) until the mixture has reached at least the bottom end of hard crack stage (310F), or until the mixture is the caramel color you want. Do make sure it's at least 310 degrees, F, or your brittle won't be. Brittle, that is.
- Turn off the heat and then stir in the baking soda. Stir it carefully but thoroughly. It will foam up and look kind of like shaving cream.
- Carefully pour onto a Silpat lined baking sheet and spread to desired thickness. Let cool at room temperature. Break into pieces.
- Store well covered at room temperature.
Did You Make Any Changes?
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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Thanks for spending some time with me today. Enjoy the honey peanut brittle, and have a lovely day.