5 Ingredient Peanut Brittle without a Candy Thermometer

Making candy always seemed so daunting and like one needed fancy equipment. Well, we are here to share that you can make this 5 ingredient peanut brittle without a candy thermometer! This peanut brittle is the perfect sweet/salty combination because it’s topped with flaky sea salt. It’s crunchy like peanut brittle is, and just such a delicious holiday candy.

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Why You’ll Love This Recipe

• No Special Tools: Forget about complicated gadgets! This recipe uses visual cues to guide you to candy-making success.
• Quick and Easy: You only need 15 minutes and a few basic pantry ingredients.
• Perfect for Gifting: Homemade peanut brittle is a festive and thoughtful addition to Christmas cookie trays or holiday gift boxes.
• Crowd-Pleaser: The combination of buttery caramel and crunchy peanuts is universally loved.

What ingredients do I need to make my own candy brittle?

• Baking soda – this ingredient helps the magic happen in the recipe.
• Sugar – where a lot of the sweetness in this recipe comes from.
• Corn syrup – you’ll use light corn syrup in this recipe. This is a the base of a lot of candy recipes.
• Peanuts – dry roasted nuts are used in this recipe; a plain nut is best.
• Sea Salt – flakey sea salt on the top of the brittle is the perfect addition to compliment the sweetness. Our favorite is Maldon flakey sea salt.

How do I make peanut brittle without a candy thermometer?

1. Line a baking sheet with parchment paper and spray with cooking spray.
2. Measure baking soda and set aside.
3. In a medium pot over medium-high heat add sugar, corn syrup and peanuts; stirring constantly until peanuts start to turn light brown and smell cooked – approximately 8-10 minutes. The batter will be clumpy and will turn into a bit of a ball before it starts melting.
4. Remove from heat. Add in baking soda. The mixture will puff up when you add the baking soda, so be cautious!
5. Pour onto prepared baking sheet and sprinkle with sea salt. Allow to cool completely and then break up.
6. Store in an airtight container for up to two weeks.

Once the peanut brittle has cooled and it comes time to break into pieces, get ready to use your muscles!  The brittle is going to be a little thick and therefore you have to use some strength to crack it. An option is that you could put another piece of parchment paper over it and use a hammer (or a can or something heavy) to break it.

Customizations

• Nut Varieties: Swap peanuts for almonds, cashews, or pecans.
• Chocolate Drizzle: Once the brittle has cooled, drizzle melted chocolate over the top for an extra layer of indulgence.
• Spicy Twist: Add a pinch of cayenne pepper or chili powder for a sweet-and-spicy kick.
• Sea Salt Finish: Sprinkle flaky sea salt on the brittle while it’s still warm for a gourmet touch.

Tips for Success

1. Work Quickly: The brittle sets fast, so have all your ingredients prepped and ready to go.
2. Watch the Color: The sugar syrup can go from golden to burnt in seconds. Keep a close eye on it.
3. Use a Nonstick Pan: This prevents sticking and makes cleanup easier.
4. Avoid Humidity: Store peanut brittle in an airtight container to keep it crisp – humidity can make it sticky.

Serving Suggestions

• Holiday Cookie Trays: Pair peanut brittle with festive cookies and fudge for a stunning spread.
• Gift Jars: Fill mason jars with brittle pieces, tie a ribbon around the lid, and add a festive tag.
• Ice Cream Topping: Crumble brittle over vanilla ice cream for a crunchy topping.
• Party Snack Bowls: Set it out in bowls at holiday gatherings for a sweet treat everyone will love.

Whether you’re an experienced baker or just dipping your toes into holiday candy-making, this no-thermometer peanut brittle recipe is foolproof and fun. Make a batch (or two!) and enjoy the sweet satisfaction of homemade treats this holiday season.

FAQs for peanut brittle

• How do you know when peanut brittle is ready without a candy thermometer? Watch the color of the sugar mixture. It should turn a deep golden amber before adding the peanuts and baking soda. The darker amber color means the sugar has reached the hard crack stage needed for brittle.
• Why did my peanut brittle turn out chewy instead of crunchy? If the brittle is chewy, the sugar likely didn’t cook long enough. It needs to reach a deep amber color so it hardens properly as it cools.
• How long does homemade peanut brittle last? Stored in an airtight container at room temperature, peanut brittle can last up to 2 weeks. Keep it in a cool, dry place to prevent stickiness.
• Can I freeze peanut brittle? Yes, you can freeze it in an airtight container for up to 2 months. Make sure it’s fully cooled before freezing, and separate layers with parchment paper.
• Can I make peanut brittle with other nuts? Absolutely! Almonds, cashews, pecans, or mixed nuts work well in place of peanuts.

If you’re looking for some other easy food-gift ideas, I’d suggest:

• Peppermint fudge
• Red wine brownies in a jar
• Anything goes granola
• Sea salt turtle cups

If you’re looking for more real-life fun links:

• Weekly Love List series where I share fun finds from around the web
• Join me for Here’s to the Weekend, the SweetPhi newsletter-easy recipes, weekly favorites, book recs, and little things making life sweeter – delivered every Friday.

5 Ingredient Peanut Brittle without a Candy Thermometer

This recipe for a 5 ingredient peanut brittle without a candy thermometer is super easy to make and perfect to give as a gift!

3.86 from 21 votes

Print Rate

Cook Time: 12 minutes minutes

Servings: 8 servings

Equipment

• Saucepan
• Measuring spoons

Ingredients

• 1 tsp baking soda
• 1 cup sugar
• 1/2 cup light corn syrup
• 1 cup dry roasted peanuts
• 1 tsp flakey sea salt

Instructions

•  Line a baking sheet with parchment paper and spray with cooking spray.
• Measure baking soda and set aside.
• In a medium pot over medium-high heat add sugar, corn syrup and peanut; stirring constantly until peanuts start to turn light brown and smell cooked - approximately 8 - 10 minutes. The batter will be clumpy and will turn into a bit of a ball before it starts melting.
  
• Remove from heat.  Add in baking soda.  The mixture will puff up when you add the baking soda, so be cautious!
  
• Pour onto prepared baking sheet and sprinkle with sea salt.
  
• Allow to cool completely and then break up
  
• Store in an airtight container for up to two weeks

Video

Notes

Please note the serving size on this is completely subjective - this makes about 8 smaller sized servings with everyone having a couple of pieces, but if you want to give this as gifts, I'd say about 4 gift-size servings, or you could easily double the recipe.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

 

 
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Nutrition

Calories: 267kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 123mg | Fiber: 2g | Sugar: 42g | Calcium: 13mg | Iron: 1mg