Fluffy Peanut Brittle

"This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!"
photo by George D. photo by George D.
photo by George D.
photo by April C. photo by April C.
Ready In:
1hr 10mins
2 pounds




  • Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
  • Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
  • This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.

Questions & Replies

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  1. mmd3241
    My micro fluffy peanut brittle was burnt, had to throw it away. Did exactly what recipe called for as far as micro time goes. Should I just reduce time If try to make it again?
  2. garyguthrie
    Two questions: 1) Is this unsalted butter or salted butter or does it matter? 2) What purpose does the frozen cookie tray serve?


  1. Labchick Darcy
    It was awesome! I thought there would be too many peanuts, but the amount was just right. I've been looking for a "fluffy" recipe for my hubby. He gives it a thumbs up. Now I need to make a batch to send to the troops for the holidays!
  2. Aryn F.
    I was specifically looking for a peanut brittle recipe that would be light and crispy! This recipe worked out great! The tips for the cooling quickly and not spreading too much really made a difference. I put a little too much on one pan and although it is all most a quarter inch thick it is still easy to bite through. And it tastes great :) Thank you
  3. Bianca A.
    So much fun!!! Freezing pan first and i set outside in the cool air as recommended by one review otherwise so fun first time!! Smells amazing this is my favorite...I'll post pics from start to finish when it's finished!! Thankx everyone
  4. Molly
    Super Delicious! Easy to make, light, airy, fluffy & buttery! Just the way we’ve always eaten peanut brittle growing up in New Orleans and when visiting Mississippi. Yummy, Yummy Peanut Brittle
  5. April C.
    Delicious! I made this recipe it’s so light and airy doesn’t hurt my teeth it’s nice and buttery!
    • Review photo by April C.



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