Homemade Peanut Brittle Without Corn Syrup — Crunchy Recipe

We love peanut brittle, but it’s getting harder to find outside specialty sweet shops. So we make our own at home — it’s tastier than store-bought and much easier than you might expect.

This recipe is straightforward: no corn syrup, just five ingredients and ready in under 30 minutes including setting time.

We’ve balanced the peanut-to-caramel ratio so the brittle isn’t overly hard and teeth-unfriendly.

Full disclosure: It’s still a crunchy candy, so take care with your teeth.

What’s to love about this recipe?

1. A timeless favourite for its sweet-and-salty crunch.
2. No corn syrup — uses ingredients that are widely available worldwide.
3. Clear, beginner-friendly step-by-step instructions with photos.
4. We use ready-roasted, salted peanuts to save time.
5. About 30 minutes from start to finish, including setting.

Key ingredient notes and substitutions

Please see the recipe card below for the full ingredient list and quantities.

Granulated sugar

Use plain white granulated sugar; caster sugar will work as well.

Butter

Unsalted butter is our choice since the peanuts are already salted. Use salted butter if you prefer a slightly saltier finish.

Vanilla extract

Vanilla adds a warm, rounded flavour. You can use up to two teaspoons without affecting texture.

Peanuts

This recipe calls for roasted, salted peanuts for convenience. If you only have raw peanuts, you can roast them at home — see the roasting instructions below.

How to roast peanuts (shelled peanuts)

1. Preheat the oven to 180°C (350°F).
2. Spread shelled peanuts in a single layer on a baking sheet.
3. Roast for 10–15 minutes, stirring every 5 minutes for even colour.
4. Remove and let them cool for a few minutes, then taste. If needed, roast a little longer.
5. Allow peanuts to cool completely before using.

What size baking dish do you need?

Use a dish no larger than 28cm x 18cm (11″ x 7″). This yields a brittle about 1 cm thick. A smaller dish makes thicker, harder brittle; a larger one will produce a thin sheet.

Step-by-step instructions

1. Line a baking dish or tin completely with foil.
2. Lightly oil the foil with cooking spray or rub a small amount of oil over the surface and sides using kitchen paper.
3. In a large saucepan, combine sugar and water. Stir over medium-low heat until the sugar fully dissolves. Keep the heat gentle so it simmers slowly rather than boiling rapidly.

   Tip: Dip the back of a spoon into the liquid — if no sugar grains remain, it’s dissolved.

4. When the sugar has dissolved, add the butter and vanilla extract.
5. Stir continuously over medium-low heat until the mixture thickens and turns a light caramel colour, about 10–15 minutes depending on your pan.

   You can test by drawing a line with a wooden spoon or spatula — if it leaves a clear, thick trail that briefly holds, it’s ready. For accuracy, a candy thermometer should read 150–160°C (300–310°F) for the hard-crack stage.

6. Remove the pan from the heat, then quickly stir in the peanuts. Immediately pour the mixture into the prepared foil-lined dish.
7. Use the back of a metal spoon to smooth and press the mixture into the corners. Work quickly — the brittle sets fast.
8. Allow the brittle to cool for at least 15 minutes. Lift it from the dish onto a chopping board and break or cut into pieces. If it breaks instead of slicing neatly, embrace the rustic look.

Variations

• Chocolate peanut brittle — Add a few tablespoons of cocoa powder to the sugar syrup for a chocolate note and a darker colour.
• Cashew brittle — Substitute cashews for peanuts for a rich, buttery variation popular in regions where cashews are common.
• Cinnamon peanut brittle — Add ground cinnamon to the sugar mixture for warmth and spice.

Storage

• Let the brittle cool completely before storing.
• Wrap tightly in plastic wrap or keep in an airtight container.
• Store in a cool, dry place away from direct sunlight and heat.

Properly stored, peanut brittle will keep for several weeks up to about a month. It may harden over time; to soften slightly, warm briefly in the microwave or oven. Freezing is not recommended as it can make the brittle sticky.

More recipes using peanuts

Satay chicken stir fry

Eggless peanut butter cookies

Creamy peanut butter porridge

Lithuanian Lazy Cookies – Tinginys