This easy homemade peanut brittle is made with honey instead of corn syrup, and we add in mini pretzels for an extra salty crunch. It comes together with just 7 ingredients on the stovetop and takes less than 30 minutes from start to finish. Package it up in a tin and give it as a holiday gift!
This brittle recipe is a the perfect edible gift for the holidays - it keeps well, is pretty easy to make, and has an amazing double crunch from the caramelized sugar and the mini pretzels. Just make a batch, break it into pieces, and place it in a tin, and voilà! You've just made a few presents from scratch.
This recipe is part of our 2025 Recipe Advent Calendar. If you love homemade food gifts, try our Orange & Pomegranate Pâtes de Fruits or Slice & Bake Cheddar Cheese Coins next!
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What You Need To Make This Recipe
- Peanuts: We use lightly salted, roasted peanuts. You can also use regular salted roasted peanuts, but may want to cut back a bit on the flaky salt for topping. We haven't tested this recipe with raw peanuts, but they would likely work as well.
- Pretzels: Mini pretzel twists are the perfect size for this recipe. We use these. You could also break up larger pretzels in to smaller pieces.
- Sugar and honey: Instead of corn syrup, we use honey in this recipe. The flavor of the honey will come through (it tastes great with the peanuts and pretzels!). If you would prefer a more neutral flavor, substitute with light corn syrup.
- Butter: Unsalted is best since there's a good bit of salt in this recipe.
- Vanilla extract and baking soda
- Flaky salt: Optional for topping, but we love the extra crunch and added layer of salt to balance such a sweet treat.
How to Make this Recipe
STEP 1: Grease a large rimmed baking sheet with butter or cooking spray and set aside. Lightly grease an offset spatula and set aside. You can line the pan with parchment paper, but if you do, make sure to grease the top of the parchment paper so the brittle doesn't stick.
STEP 2: Combine sugar, honey and water in a large pot fitted with a candy thermometer over medium heat, stirring to dissolve the sugar. Bring the mixture to a boil, then continue to heat the mixture gradually until the temperature reaches 275˚F/135˚C.
STEP 3: Stir in peanuts and pretzels until well coated, then continue heating over medium until the mixture reaches 300˚F/150˚C.
STEP 4: Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine. Be careful – the mixture will bubble up and change consistency.
STEP 5: Immediately pour the hot mixture onto the prepared baking sheet and spread to the edges with the greased offset spatula (or a silicone spatula). Sprinkle with flaky salt (optional).
Once it's fully cooled, break the brittle into bite-sized pieces and enjoy!
If you're having trouble getting the brittle out of the pan, gently bend the pan to pop it out.
Storage Instructions
Keep the brittle stored in an airtight container for 1-2 months. We do not suggest refrigerating the peanut brittle, as it will cause it to soften and lose its crispness.
You can also freeze peanut brittle for up to 3 months, but make sure it's well sealed in an airtight container to prevent any moisture from affecting the texture. Thaw it overnight at room temperature.
Lexi and Beth's Best Tips & Tricks
- Don't rush the cooking process. If the brittle mixture heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best! A pot with a smaller diameter (versus a very wide pot) also keeps the brittle from cooking too quickly.
- Work very quickly once you add in the butter, baking soda and vanilla. At this point, the mixture will bubble up and change consistency, and then it will start to set very quickly. Make sure to prepare your pan ahead of time so you can pour and spread the brittle immediately once it comes off the stove.
- Sheet pan removal: If you're having trouble getting the brittle out of the sheet pan, place the pan atop a sturdy bowl and press the pan down on the sides to help the edges of the brittle pop up a bit. Then slide a spatula, knife, or other thin implement under an edge and pop it out. If it breaks, oh well - it is called brittle after all!
Frequently Asked Questions
The baking soda will react to the small amounts of acid present in the caramelized sugar to create carbon dioxide, which will cause the mixture to fizz up, resulting in a light and airy crunch texture.
Toffee contains significantly more butter than brittle, giving it a softer texture with less crunch. Brittle, on the other hand, is made with less butter and has a super crunchy snap.
Sure! Almonds, pecans, pistachios, cashews, or walnuts would all be delicious in this recipe!
More Homemade Candy Recipes
Recipe
Pretzel Peanut Brittle (no corn syrup)
Ingredients
Method
- Grease a baking sheet with butter or cooking spray and set aside. Lightly grease an offset spatula and set aside. You can line the pan with parchment paper, but if you do, make sure to grease the top of the parchment paper so the brittle doesn't stick.
- Combine sugar, honey and water in a large pot fitted with a candy thermometer over medium heat, stirring to dissolve the sugar. Heat the mixture gradually until the temperature reaches 275˚F/135˚C. Don't rush this process – if it heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best!
- Stir in peanuts and pretzels until well coated, then continue heating over medium until the mixture reaches 300˚F/150˚C.
- Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine. Be careful – the mixture will bubble up and change consistency.
- Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the greased offset spatula (or a silicone spatula). Sprinkle with flaky salt (optional).
- Once it's fully cooled, break the brittle into bite-sized pieces and enjoy! If you're having trouble getting the brittle out of the pan, gently bend the pan to pop it out.
Z says
Have you tried this with any other kinds of nuts?
Lexi Harrison says
I have not!
Callie says
Can i leave out the prezels
Lexi Harrison says
Yes, you can just add more peanuts!
Chris says
Can I substitute maple syrup for the honey?
Julie says
For us newbies, can you please add notes on when to stir the mixture. Had to make a second batch because the peanuts burnt the first time around. Other than that, the flavor was good.
Kaitlynn says
Could I substitute the honey for the same amount of corn syrup if allergic to honey?
Lexi says
Yes
Charles Fox says
An allergy to honey is extremely rare, estimated to affect less than 0.001% of the general population
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