Soft peanut brittle is such a fun and unusual candy to make for the holidays. If you’ve never heard of it (and so many people are surprised and delighted to find it exists), it’s a softer, flaky version of classic peanut brittle candy, The best I can describe the texture is akin to a Butterfinger bar, but with about 1000 times more peanut butter flavor and loads of crunchy, bumpy peanuts. Imagine one of the old Munch Bars, but soft.
Soft Peanut Brittle and Goodart's Peanut Patties
Now I do have a history with Soft Peanut Brittle, which is partly due to my heritage as a Texan. Texas is known for pecans, but it’s also a peanut producing state and we eat lots of peanut candy (not all of which is made in Texas, but which Texans are fond of). One that comes to mind is the Goodart’s pink peanut patties made in Lubbock. Unlike the Soft Peanut Brittle recipe here, the Goodart’s candy is a peanut candy without peanut butter. It’s almost like a big, pink, praline.
Soft Peanut Brittle Ingredients
But back to this recipe. There used to be a link to one from The Nut Factory which I lost. But this recipe is a good one and very reliable. It calls for basic ingredients. Along with the peanuts, you’ll need sugar, Karo, just a little bit of butter, some water, vanilla and magical baking soda. The baking soda is there to keep the texture airy.
Spanish Peanuts or Dry Roasted
One glitch in my plans to make this more often is that raw Spanish peanuts are getting harder to find. You can order them, but they're not usually on most grocery store shelves. The good news is, even though the recipe calls for Spanish peanuts, regular dry roasted peanuts work. Dry roasted peanuts are already roasted and will burn quicker so you have to be a little more careful, but they work.
The Easy Recipe
Like crisp Peanut Brittle, this is one of the easier candies out there.The key to making Soft Peanut Brittle and I’d say most candies is controlling the cooking temperature and duration. Wouldn’t it help if I gave a duration? With this recipe you just need to make sure the temperature is rising slowly and steadily. I will add some more notes on duration when I make the next batch. There are some very helpful notes in the comment section, specifically from Bob.
Recipe
Soft Peanut Brittle
Ingredients
- ½ teaspoon baking soda dissolved in 1 teaspoon water
- 1 cup peanut butter, mainstream type like regular JIF or Skippy (250 grams)
- ¾ teaspoon vanilla
- 2 tablespoons water
- ¾ cup granulated sugar (150 grams)
- ¾ cup light corn syrup (220 grams)
- 1 tablespoon butter (14 grams)
- 1 cup Spanish peanuts or raw peanuts lightly salted or unsalted
- Extra peanuts finely chopped, for sprinkling on top (optional)
Instructions
- Line a large rimmed baking sheet with non-stick foil or parchment paper.
- Dissolve baking soda in water and set next to the stove.
- In a microwave-safe bowl or Pyrex measuring cup, heat the peanut butter for 30 seconds or until it is soft and warm. Add the vanilla to the peanut butter.
- Combine the 2 tablespoons water, sugar and corn syrup in a large, heavy, nonstick saucepan. Stir until fully blended, then cook over medium-high heat until a candy thermometer or a deep fry thermometer reads 275F. Lower heat slightly, add butter and peanuts and stir constantly over medium until candy thermometer reads 300 degrees.
- Remove from heat. Quickly stir in baking soda mixture and softened peanut butter mixture. Pour candy onto prepared cookie sheet and spread as thinly as you can. If you have trouble spreading it, grab a second sheet of parchment paper or non-stick foil and press it down slightly. It should be no more than ½ inch thick, but preferably thinner.
- Sprinkle the finely chopped nuts over the top if desired. Let cool and set.
Anna says
Hi Harold,
I don't sell this, I just share recipes. If you lived nearby I'd bring you some for free. A quick search shows that there are people selling it on Etsy and there's a company called Robinson Confections that makes it as well. The Robinson soft peanut brittle looks just like this one.
Harold says
How do I order this
Anna says
Tina, I am sorry your husband is dealing with that right now. Personally, I'd look for a different candy to make because in this one texture of the peanuts combined with the candy is what makes it special.
Tina Wooten says
I haven't made this yet...I just a question.
My husband is put in the hospital with an intestinal blockage every time he eats anything with nuts & I was needing to know if I can omit the nuts & would we still enjoy it & won't miss the nuts.
Thank you in advance.....Tina
Janet says
I have a printed copy of the Nut Factory recipe I could send you, it's my favorite too.
Anna says
Good luck! You might want to consider using a deep thermometer instead of a candy thermometer. I have a Taylor deep fry thermometer and I like it because it's a little easier to read and it has a metal lip so you can rest it on the bottom center of the pan.
Linda says
Thanks Anna. I love anything with lots of nuts in it, I always put extra extra pecans in my pecan pies. I love peanut brittle only sometimes now that my teeth are not as stable as they were when I was younger the hard brittle can be hard to eat. Haven't tried this recipe as yet but plan to very soon. I am also a big fan of peanut butter.
Thanks to Pat for instructions on checking candy thermometer, never very good with eye-balling candy stages but have difficulty using thermometers. Will try checking thermometer with this method first.
Hope to have great success.
Anna says
Hi Debye,
Thanks so much for the nice comment, and I'm glad it worked out for you and that you can carry on your grandmother's tradition :).
Debye says
I made this as a last minute addition to my "holiday baking bonanza" this past Christmas and it turned out absolutely perfect! My grandmother has made this for as long as I can remember (55+ years), but she hasn't been able to make it the last couple of years. I have not been able to find her recipe and am so happy to have found yours Anna! It looks and tastes exactly the same as hers and was a smash with everyone we shared with over the holidays. Thank you so much for posting this, now I will be the one making it for all of our family instead of grandma, what an honor!!
Anna says
Hi Donna,
Sounds interesting! I have never heard of a version without peanut butter, but that sounds interesting. Maybe someone else will chime in.
Donna says
I am looking for a recipe for soft peanut brittle with no peanut butter. The ingredients in this are sugar and oil. Just wondering what the process is??
pat says
For everyone running into issues with your candy being to hard or too soft. Check your thermometer. If you live at a higher altitude like I do, you have to calibrate the thermometer. Place it in boiling water and see what temp reads. It should be at 212 if it is boiling at a lower temp then adjust the recipe by the number of degrees difference. At my altitude water bills at 203 so I adjust my temps down by 9 degrees. I also double check using the water method.
Anna says
Thanks Bob! I'm going to try it this week.
Bob Ryno Spokane, Wa says
.......... PEANUT BUTTER BRITTLE ..........
1 1/2 Cups white sugar soft-ball": 234-240°F
1 1/2 Cups white syrup firm-ball": 244-248°F
1/4 Cup cold water hard-ball": 250-266°F
1 tsp soda mix 2 tsp water soft-crack": 270-290°
1 tsp vanilla hard-crack": 295-310°F
2 Tablespoons margarine
2 Cups Skippy Peanut Butter (Or Safeway Creamy) Dont use old peanut butter.
2 Cups (1 bowl) Spanish unsalted Peanuts (2 lbs= 3 bowls or 6 cups.)
Use a good metal candy thermometer. Leave it in until the final blending of the peanut butter. If the product goes over the two limits I list, it will turn out HARD.
Cook the sugar,syrup, water in Heavy sauce pan on high heat, stir alot cook to 260 degrees. Immediately Remove from burner, and lower the stove heat to medium.
(It should have turned light yellow tan; this is the right color. If you cook it hotter, it turns darker
brown, and will turn out darker and be harder.)
While off the burner, Immediately add the margarine and stir vigrously. Immediately add the peanuts. Cook on Medium. ¾ if it takes more than 4 to 5 minutes to come up to 270/275. Stir continuously, cooking for 4 to 5 minutes to 265/270 degrees. Remove from heat and quickly stir in the dissolved pre mixed
combination of the 1 soda & 2 water.
(When starting a batch, Put peanut butter and vanilla in double boiler. Soften the peanut butter.)
Add the peanut butter as the last step.
Blend together well. Pour on to (spray with Pam) 13x18 pan with sides. Spread evenly with two frozen dinner forks. You must work QUICKLY.
Too much water will make the product too wet and stickey. The brand of peanut butter is critical. Do Not use peanut butter with oil on top of it. Use ONLY creamy. SKIPPY IS BEST.
I live at 1900 feet above sea level. The temperatures I listed work best at this altitude. REMBER you are making SOFT Peanut butter brittle, NOT HARD CRACK.
All ingredients are off the shelf at any super market. Shop wisely or your cost per pound will be way too high.
This is a recipe from a 89 year old friend. It is similar to the Davenport Hotels Peanut butter Brittle. We have used it and made some changes in the directions. We have spent 25 years making about 14 batches each Christmas. Be prepared to have many friend wanting you to make it all the time.
Anna says
Kathy, thanks for the insight! I always flub up the syrup trick so a thermometer works best for me, but my secret is to use a deep thermometer rather than one of the cheaper bulb thermometers. I have a deep thermometer that has a small base so you can kind of position it in the center and let it rest somewhat. A lot of people like instant read thermometers, too. But I think you are onto something in regards to thermometers, because people might be using bulb thermometers that attach to the side of the pot and don't always give an accurate reading due to their position.
To answer your question about making it a little softer, the key to that MIGHT be adding more peanut butter rather than taking it off at a different heat. But like I said, I am not very good at using the ice water method so your guess is probably better than mine.
Kathy says
It is interesting the some can make it perfect and some not. In my opinion, the problem is depending on thermometers. It is better to use a small cup of ice water and get the syrup to the correct soft ball or hard ball stage. Then mix in the peanut butter. We made the recipe our first time. Temp never would get past 250. But on ice water the syrup was nearly hard ball stage. So we mixed everything and spread on the waxed paper in a cookie sheet. I just tested it and it is cool and it is soft peanut brittle but not quite as soft as I would like. I'm thinking the syrup should get to a medium soft, not soft soft ball stage in the ice water. Any thoughts from candy makers who use the ice water method?
Anna says
Hi Charlene, it sounds like you have Natural Jif, which should be plenty sweet. I think they call it natural because instead of using hydrogenated vegetable oil, they use palm oil and it separates "naturally". You don't have to stir it much, but it does separate more than regular Jif. I have both peanut butters here in front of me and they both have 3 grams of sugar.
So that's interesting that it wasn't sweet enough for you. Did you make any other substitutions with the corn syrup or sugar? Maybe you erred on the side of less corn syrup than more and it made a difference?
Charlene says
Hi Anna,
Thanks for your quick reply. It may be the peanut butter. I just checked the jar and it says "Natural" and "no need to stir" so I'm wondering if it is different than what I usually buy. If you have some on hand, perhaps you would compare for me. It says 3 grams of sugar for 2 Tbsps. peanut butter. I tasted the peanut butter and it doesn't seem as sweet as I remember.
Anna says
Hi Charlene,
Thanks for trying it! I have to say, I do not remember it being less sweet. That's interesting that yours turned out less sweet. Could you have left out some sugar?
Charlene says
Just made this and the verdict is still out. It is not very sweet, surprisingly. Does it improve with age? I used regular peanut butter. Thanks.
Anna says
Angie, thanks for daring to try it! And I really appreciate your helpful tips. It is a good recipe, but it takes practice.
Angie says
Oh, and I also used a very inexpensive non-stick pan. I think the main thing it the candy thermometer and pre-measuring as much of the ingredients as possibly 'before' putting the sugar, syrup, and water mixture on to heat. Have the peanut butter pre-warmed, with the vanilla mixed into it...and have the baking soda and water mixed up in a separate little ramekin. Have the butter in another ramekin and the peanuts in another...make sure to have all of these separated ramekins sitting right next to the stove where you are heating the sugar/syrup mixture. This will ensure that you get all of the ingredients added as quickly as possible as SOON each required temperature is achieved. I think that is one of the 'key' secrets to this turning out perfect. 🙂
Angie says
I LOVE this recipe! I made probably 12 batches of it last Christmas and every one came out perfect! Love love love IT!!!
Anna says
Thanks for the comment! I've also made it a number of times without any incidents and can't make any other changes to the recipe other than recommend people use thick, nonstick cookware. I never heard back from Stephanie as to what type of pan she was using, and it's possible she was trying to eyeball the candy rather than use a thermometer. Personally, I ruin candy when I try to eyeball it. The thermometer is a must.
BigSis says
Hi Anna, I've made this recipe literally a bajillion times and it has come out perfect every single time so thanks for sharing it! I've used non-stick pans, some pretty inexpensive, and it hasn't ever caused a problem. The only reason I can imagine for failure is if the candy thermometer used wasn't accurate.
Anna says
Hi Stephanie,
Interesting that it's working for some and not for others. It may have something to do with the type of saucepan that people are using. For instance, when I make fudge I have to use a thick, nonstick Anolon type pan rather than metal All-Clad or the fudge comes out grainy and hard. It probably has something to do with the way the pan is conducting heat and the way the thermometer is measuring that heat. I'm going to make it again and see if I can pinpoint any issues. If you have time, would you mind telling me what kind of saucepan you used? That is, was it metal (like All-Clad) or was it a cheaper, thicker, dark coated pan.
Stephanie says
I have tried this recipe and many others in an attempt to make "soft" peanut brittle. This recipe is just as useless as all the others. No offense intended, I absolutely love your other recipes. Making candy like this is just too easy to mess up. It is probably best to leave this to the pros. 🙂
Cindy Hannah says
Ver interested in soft peanut brittle recipe doing it in the microwace. Have an ill friend who loves peanut brittle but can't eat the real hard type. I have tried this recipe in the micro with no avail. Adjusting times and using a candy thermometer but no luck. Would so appreciate this recipe. Thank you
Anna says
Hi Heather,
Thanks for the tips! Hopefully they'll help people out. I loved this recipe and a few people I know request this peanut brittle every year.
Heather says
I loved this recipe! I brought some to work for Christmas and EVERYONE wants a copy. Thank you so much! A local candy store sells this for way too much money and mine turned out just as good as theirs! Thanks again and Merry Christmas! A note to those who had problems, just follow the recipe exactly. Dont add extra water. I added the soda 1st to make it fluffy then added the peanut butter. And I thought I screwed up my 1st batch because it went over the temp it was supposed to reach, I wasnt prepared, but it still turned out great. Dont stress. After that I put my vanilla and soda in 2 seperate cups so when the time came it was all measured out and I just threw it in. Thanks again for a great recipe!
D.G. says
I was so excited to try this, but it didn't turn out. I didn't quite see how 1/4 cup water was going be enough to mix all the sugar and bring to a boil, so I added just a bit more. Then it didn't set up right, either. It is sticky gooey mess.
Kris says
Just writing in response to those whose candy turned out too hard. I have made this many times and will never make the mistake again of using a top piece of wax paper to smoosh it down in the pan. Instead, I use two forks and, working frantically, spread it as evenly as possible. This candy is supposed to look imperfect but the taste more than compensates.
Diane says
I was thinking now that maybe I should cook the corn syrup mixture longer? I'm not very experienced with candy making and maybe it just didn't get to the "hard crack stage" ?
I bet it's very yummy when it comes out right! 😉
Diane says
I don't know what I did wrong.. I'm very careful at following recipes, but mine came out very much like chewy taffy or caramel almost. Nothing like described, after looking forward to eating it and wasting all the ingredients. It's just difficult and messy to eat, and not so great. Oh well.. I'll try a different recipe maybe.
Katy Rey says
It could definitely be that the baking soda is a little old. I about killed my poor husband with flat, hard pancakes the other morning ... ooops! Sorry honey!
Anna says
Kerry, just do what I do and blame the microwave. I can't cook anything in that thing! I I can reheat things, but that's it. Why don't you try a regular peanut brittle recipe in a saucpan?
Kerry says
I made microwave Peanut brittle and it is hard but sticky and chewy.. Any ideas what causes this. I am so upset since my husband thinks I can make anything.
Monique says
Hi again, didn't cook the peanut butter, but I did add the PB to the pan rather than the syrup to the PB- but I don't think that is enough to cause the dramatic hardness... could it be old baking soda? Mine is a bit old.
Let me know how your next batch works out! thanks,
Anna says
Hi Monique,
No, I haven't encountered that, but I don't make this recipe very often. I am going to make it again for a friend so I'll see if I can troubleshoot for you. With all that peanut butter added at the end, it should not be hard. Did you accidentally cook the peanut butter?
Monique says
Hi- I tried this recipe, and mine came out as extremely hard candy. I'm guessing it cooked too long, but I followed the temps you have listed. Have you encountered this? Any suggestions?
Thanks!
Patricia Scarpin says
I love anything with peanut butter.
Your blog is full of so many delicious recipes, Anna!
Maggi says
Woops! Missed that post. But yep, great minds think alike...
Anna says
Ha Ha! Maggi, you should read what I posted last week about Mexican Wedding cookies. I guess we both like the same quotes ;).
Maggi says
Ah yes... There is a saying that goes, A child with many names is a child that is loved many times. As is the case with this candy. I have seen this candy called Sponge Candy, Seafoam Candy, Honeycomb Candy etc. etc... It is quite tasty and very easy to make. Thanks for posting it!