This Old-fashioned homemade Peanut Brittle is easy to make using just four ingredients. No candy thermometer needed.
This peanut brittle recipe is both soft and crunchy, with a buttery caramel taste that everyone loves. My family looks forward to having this during the holidays. It also makes a nice gift or as an addition to Christmas cookie trays.
Tips Making Peanut Brittle
- Work Quickly: Peanut brittle sets fast, so have the peanuts measured and ready to go before you start making.
- Watch the Color: The candy syrup can go from golden to burnt in seconds, so watch it closely.
- I got this recipe from my good friend Eileen. She always uses “Blue Bonnet” margarine. It’s the only brand I’ve tried in this peanut butter recipe. I’m not sure how other brands work.
- Once the peanuts have been added, quickly spread the peanut mixture out onto a cookie sheet. This candy hardens very fast.
Try some of our other recipes:
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Fun facts about peanut brittle from Philadelphia Tribune article.
Old-Fashion Peanut Brittle
Get ready for the holidays with this easy peanut brittle recipe. A delicious buttery caramel treat that everyone will love.
Equipment
- saucepan
Ingredients
- 1/3 cup water
- 2 sticks margarine, BLUE BONNET brand works the best
- 1 cup sugar
- 2 cups peanuts, salted or unsalted
Instructions
- In a medium sized saucepan, over high heat melt the margarine in 1/3 cup of water.
- Add sugar and stir over high heat. Mixture will be boiling.
- Stir constantly and vigorously until mixture becomes tan in color. This will take 15-20 minutes. The sugar mixture will foam up and look thick and bubbly, once that subsides the color will start to change. At this point, you will need to watch it carefully, so that is doesn't turn brown. (Refer to the photos above)
- Remove from heat and stir in the peanuts.
- Quickly spread onto a cookie sheet. Let cool then break into pieces
Tried this recipe?Let us know how it was!
I tried this twice, once I didn’t cook it long enough. Second time it turned out perfectly. I used Blue Bonnet margarine as you suggested in the recipe. I’ll be making this again. It will make an excellent gift during holidays and cookie exchange.