How a childhood craving turned into the perfect double-peanut brittle.
I’ve always loved peanuts. As a product of the South, I grew up adding them to my Cokes, picking them out of Cracker Jacks to save for last, and waiting for my Grandma to make her famous peanut brittle.
Every fall she made batch after batch and was kind of famous for her knack with the candy. I remember her stirring up a pot of that golden brittle, the kind that somehow tastes like Christmas and county fairs all at once. I wasn’t allowed to help (boiling hot sugar and all that), but I watched and waited. When she poured it out to cool, I remember thinking, why not add more peanuts?
That day I learned two things: don’t touch hot candy (you only do that once), and never try to give “advice” to a Southern woman about her peanut brittle recipe.
No, you wait until you’re the Granny, and then you make it with all the peanuts you want.
What Makes This Recipe Special
This is my double-peanut version, for folks who think the regular kind just doesn’t have enough crunch.
It does take a little patience and little bit of muscle, because this batch is thicker and needs a bit of stretching.
I use raw peanuts, which roast right in the syrup. It gives a deeper flavor, a darker color, and a toasty peanut aroma that fills the whole kitchen. Peanuts that are already roasted are sealed and do not add much to the candy base of the recipe. The result is light, crisp, and packed full of flavor. Every bite’s got peanuts in it, just the way God intended.
Get Everything Ready
Once this syrup gets hot, it moves fast, so get everything laid out first.
• Butter two sheet pans.
• Measure out your peanuts, salt, vanilla, butter, and baking soda.
• Keep a long-handled spoon ready for stirring.
Make the Sugar Syrup
In a heavy 3-quart saucepan, combine sugar, corn syrup, and water.
Cook on medium until the sugar dissolves and the syrup turns clear.
Then keep it steady on medium (or a notch below) until it reaches 250–260°F. The syrup should bubble smooth and clear.
Add the Peanuts
Stir in the raw peanuts and salt.
Keep cooking and stirring as the mixture thickens and deepens in color.
When it hits 300°F, you’ll see the syrup turn a deep amber and the peanuts roasting beautifully in the mix.
Finish It Fast
Remove the pot from heat.
Stir in the butter and vanilla, it’ll foam and smell heavenly.
Then quickly stir in the baking soda. The mixture will puff and lighten.
Pour and Stretch
Immediately pour the brittle in a long line across the two buttered pans.
Once it’s cool enough to touch, gently stretch it thin with your fingertips. This gives that beautiful light, airy texture that shatters clean when you break it.
Break and Store
Let it cool completely, then break it into pieces.
Store in an airtight container, layering the pieces with parchment paper to keep them crisp.
If you prefer a lighter roast, add the peanuts later, around 270–280°F
Watch It in Action
📄 Free Download
Want to keep this recipe handy? Here’s a printable PDF of today’s recipe and instructions:
👉 Download the Peanut Lover’s Peanut Brittle Recipe
Welp, That’s All I Got for Ya’ll Today
I sure do appreciate you stopping by and reading along.
So until next time, I’ll see ya’ll later.
