Peanut Brittle


Servings 16
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.4 based on 22 ratings.


  • 2 cups Sugar
  • 1 cup Brown Sugar
  • 1/2 cup Golden Syrup
  • 1/2 cup Water
  • 60 g Butter
  • 2.5 cups Peanuts
  • Alternative Peanut Brittle
  • 4 cups Unsalted Peanuts
  • 4 cups Sugar,caster
  • 150 g Butter

Nutrition Information

Qty per
5g serve
Qty per
Energy 12kcalcal 234.83251060416kcalcal
Protein 0gg 0gg
Fat (total) 0gg 0gg
 - saturated 0.03125gg 0.61154299636499gg
Carbohydrate 2.8125gg 55.038869672849gg
 - sugars 2.34375gg 45.865724727374gg
Dietary Fibre 0.03125gg 0.61154299636499gg
Sodium 0.625mgmg 12.2308599273mgmg

Nutritional information does not include the following ingredients: Brown sugar, Water, Butter, Peanuts, unsalted peanuts, Butter

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Peanut Brittle is a fantastic gift food for Christmas or even Mothers and Fathers Days!


  1. Line a lamington tin with baking paper and spray lightly with canola oil to prevent sticking.

  2. In a large heavy saucepan, combine the sugars, syrup and the water.

  3. Stir over medium heat without boiling until sugar has dissolved.

  4. Use a wet pastry brush to brush the sugar crystals from the side of the pan as you go.

  5. Add butter to the mixture and stir until melted.

  6. Bring mixture to the boil, then reduce the heat slightly and boil without stirring for 15 - 20 minutes or until a teaspoon of mixture dropped into cold water reaches soft-crack stage.

  7. Remove from heat immediately.

  8. Fold in peanuts and pour into prepared tin.

  9. Stand tin on a wire rack to cool and break into pieces when almost set.

  10. Grease two lamington tins well with canola oil.

  11. Evenly spread the peanuts between the two tins.

  12. Combine the sugar and 2 cups of water in a heavy based saucepan and cook on low heat without stirring for five minutes or until the sugar has dissolved.

  13. Increase the heat to medium and boil for 10 - 15 minutes or until the mixture turns a golden colour.

  14. Quickly stir in the butter and pour immediately over the peanuts.  Gently 'tap down' the tins to avoid any air bubbles around the peanuts.

  15. Leave for 3 - 5 hours on the kitchen bench until set.

  16.  Once set break up the pieces.

Recipe Hints and Tips:

  • Peanut Brittle is not suitable to freeze.
  • Store in an airtight container for up to 5 days.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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