5 from 12 votes
No Southern Holiday would ever be the same without Homemade Peanut and Pecan Brittle on the table ready for those lovely family members and holiday guests.
Peanut brittle
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

The best simple to make Old-fashioned Southern Peanut Brittle to date.

Course: Candy
Cuisine: American, Southern
Keyword: Peanut Brittle, Pecan Brittle
Servings: 3 Pounds
Author: hmccallum
  • 1 tablespoon Pure vanilla extract
  • 1 tablespoon Natural Baking Soda Bob's Red Mill
  • 1 tablespoon Fine Kosher salt
  • 8 tablespoons Unsalted butter 1 stick of unsalted butter
  • 3 cups Sugar
  • 1 cup Light Corn syrup do not use an off-brand
  • ½ cup Water
  • 4 cups Unsalted Peanuts or pecans *Unsalted ONLY*
  1. Measure the pure vanilla into a small bowl and set it aside. Combine the natural baking soda and kosher salt in another small bowl and set aside. Butter metal baking sheets with sides or unsalted butter. Set aside until needed.

  2. Combine the granulated sugar, light corn syrup, and ½ cup water in a large heavy-bottom saucepan. Bring the mixture to a boil, then attach the candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 250° degrees F° on the candy thermometer. Stir in the unsalted peanuts or pecans and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F°

  3. Remove the mixture from the heat immediately and quickly add the 1 stick butter and the pure vanilla, natural baking soda, and kosher salt. Stir only until the butter melts, and then quickly pour the peanut brittle onto the pretreated metal sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.