Soft Peanut Brittle Recipe: Chewy, Melt-In-Your-Mouth Candy

This easy Soft Peanut Brittle is a simple, crowd-pleasing holiday candy. Ready in under 30 minutes with just seven common ingredients, it delivers a delightful mix of sweet, salty, and crunchy with a slightly tender bite — reminiscent of the center of a Butterfinger. It’s perfect for gifting or serving at seasonal gatherings.

If you enjoy this recipe, try other peanut treats and holiday cookies alongside it for a festive spread.

Why you’ll love this recipe

• Satisfyingly sweet and crunchy with a hint of salt.
• An excellent last-minute holiday treat that’s reliably easy.
• Quick to make — about 30 minutes from start to finish.
• Beginner-friendly candy making when you follow the steps.
• Uses basic pantry ingredients.
• Great for parties and makes a thoughtful homemade gift.

Ingredients & Substitutions

• Sugar — cane or granulated white sugar works; brown sugar can be used for a deeper flavor.
• Light corn syrup — swap for dark corn syrup for a richer, more molasses-like note.
• Water — cold water helps dissolve the sugar before boiling.
• Butter or margarine — butter adds flavor and a softer texture.
• Salted peanuts — use fresh, well-seasoned peanuts for best taste; avoid stale nuts.
• Vanilla extract — pure or imitation vanilla works; almond extract is an optional variation.
• Baking soda — creates tiny air pockets that lighten the texture of the brittle.

How to make soft peanut brittle candy

Quick overview

• Prepare a baking sheet.
• Boil the sugar syrup to the soft-ball stage.
• Add butter and peanuts; continue cooking.
• Stir in baking soda and vanilla, then pour.
• Cool and break into pieces.

Step-by-step instructions

Read the full instructions before starting, then work steadily — the final steps go quickly.

Step 1: Line a large rimmed baking sheet with parchment or wax paper, or grease it lightly. In a large pot, combine the sugar, corn syrup, and water. Attach a candy thermometer to the pot.

Step 2: Heat the syrup over medium, stirring until the sugar dissolves. Allow it to boil until the thermometer reads about 235°F (soft-ball stage).

Step 3: Stir in the butter and the peanuts and continue cooking, stirring constantly, until the mixture reaches about 300°F (hard-crack stage).

Step 4: Remove the pot from the heat. Quickly stir in the vanilla and baking soda — the mixture will foam. Working promptly, pour the foamy candy onto the prepared sheet.

Step 5: Allow the sheet to cool until the candy sets. Placing it in a cool spot speeds this step.

Step 6: Break the brittle into bite-size pieces using the tip of a knife or by hand once cooled.

Pro tip: Cooking times vary with altitude and stove type. Gas provides more constant heat and may cook faster; electric elements cycle and can take longer. Rely on your candy thermometer rather than time alone.

Serving suggestions

Crush the brittle over vanilla ice cream or use pieces to garnish holiday drinks and desserts for extra crunch and flavor.

Jeri’s Top Tips

• Measure and have ingredients ready before you start.
• Stir constantly and work quickly during the final steps.
• A second person stirring while you monitor the thermometer helps prevent scorching.
• Do not scrape the bottom of the pot when pouring — burnt bits can ruin the batch.
• Fill the empty pot with hot, soapy water right away to loosen any residue for easier cleaning.
• Cool the candy outdoors if the weather is cold for faster setting.

Additions & variations

• Use other nuts: pecans, almonds, cashews, or hazelnuts.
• Sprinkle sea salt or shredded coconut on top before it sets.
• Add crystallized ginger or candied orange peel for a bold twist.
• Drizzle melted dark chocolate over cooled brittle for a decadent finish.

How to store peanut brittle

Room temperature: Keep in an airtight container for up to 3 weeks.

Freezer: Seal in an airtight container or freezer bag for up to 3 months.

If it didn’t harden, the syrup likely didn’t reach a high enough temperature. Use a reliable candy thermometer and cook to the specified temperatures.

No — parchment paper prevents sticking and makes removing the brittle easy.

At room temperature it usually sets in about 30 minutes. In a cool environment it can set much faster.

Fill the empty pot with hot, soapy water and let it soak; the hardened candy will soften and rinse away easily.

Hard brittle is cooked longer to caramelize the sugar and create a very crisp texture. Soft brittle is cooked slightly less, resulting in a tender bite that melts more easily in the mouth.

Peanut brittle is a sweet, nut-studded candy made by cooking sugar syrup and mixing in peanuts; it’s traditionally enjoyed during the holidays.

More easy candy recipes

Easy Soft Peanut Brittle Recipe

Nutrition details are estimates and not guaranteed.