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Crunchy, buttery Bourbon Peanut Brittle with a hint of vanilla and sea salt! Make this easy recipe for an irresistibly sweet and salty treat. Ready in 30 mins!
The holidays just wouldn’t be the same without a batch of this peanut brittle in our house! I started making it right after college when budgets were tight, so friends and family got treat boxes instead—and they were always filled with this brittle recipe. Back then, it was the classic version without the bourbon, but a few years ago, I decided to give it a little twist (because, let’s be real, everything tastes better with a splash of bourbon!). The result? Next-level brittle that’s now a holiday staple.
I hope you enjoy it as much as we do!
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Why You Should Make This Recipe
This is no ordinary brittle; it’s the best of sweet, salty, and a little splash of bourbon to make it just fancy enough for the grown-ups! Here’s why it’s a must-try:
- Unforgettable Flavor – Bourbon and vanilla blend together for the perfect combination of flavors – a grown-up twist on classic peanut brittle.
- Perfect for Gifting – It’s a homemade treat and a great addition to Christmas Cookie Boxes around the holidays.
- Crispy, Crunchy and Addictive – The mix of salty peanuts and caramelized sugar is practically irresistible.
- Easy to Make in Bulk – Perfect for sharing or snacking for cozy days in!
- Stays Fresh for Weeks – With a long shelf life, you can make it ahead and still enjoy that fresh-crunch factor.
Ingredients Needed
- Granulated sugar: The base of the candy, caramelizing into that classic brittle crunch.
- Bourbon: Adds a rich, warm flavor with hints of vanilla and caramel. You can substitute water if you prefer.
- Light corn syrup: Essential for the smooth, glossy texture.
- Salted roasted peanuts, chopped: Adds the perfect salty, crunchy contrast to the sweet brittle.
- Butter: Gives a hint of richness and helps create a smoother texture.
- Baking soda: Makes the candy light and airy, giving it that classic brittle texture.
- Pure vanilla extract: Enhances the flavor and pairs perfectly with the bourbon.
- Flaky sea salt: Optional, but perfect for a sprinkle of extra saltiness and crunch on top.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Bourbon – Substitute water for a classic peanut brittle taste.
- Peanuts – Try chopped almonds, cashews, or even pecans if you want a different nutty flavor.
Equipment Needed
How to Make
- Prep – Line a baking sheet with parchment paper and measure out all your ingredients.
- Mix Sugar and Bourbon – In a medium saucepan, combine sugar and bourbon, stirring well.
- Add Corn Syrup – Stir in the corn syrup and heat over medium until the mixture boils. (Patience is key; don’t turn up the heat!)
- Monitor the Temperature – Attach a candy thermometer, stirring occasionally until it reaches 250°F.
- Add Peanuts – Stir in the peanuts, continuing to stir constantly, until the temperature reaches 300°F.
- Stir in Butter, Baking Soda, and Vanilla – Remove from heat and quickly stir these in; the mixture will foam up!
- Spread and Cool – Pour onto the prepared baking sheet and spread evenly. Allow to cool completely before breaking into pieces
See the printable recipe card below for exact recipe instructions.
Storage
- Store in a Single Layer – After breaking the brittle into pieces, store in an airtight container in a single layer. Use parchment paper between layers if necessary.
- Room Temperature – Store in an airtight container at room temperature for 6-8 weeks. Avoid refrigerating, as moisture can make it sticky.
- Freezing – For longer storage, freeze in an airtight container for up to 3 months. Let it come to room temperature before enjoying.
Tips for Recipe Success
- Have Ingredients Ready – Once the candy hits the right temperature, you’ll need to move fast, so have everything pre-measured and nearby.
- Use a Candy Thermometer – It’s nearly impossible to gauge brittle’s readiness without one. Aim for 300°F!
- Avoid Humidity – Moisture can make brittle sticky, so choose a dry day for candy-making if possible.
- Spread Quickly – The mixture hardens fast! Spread it into an even layer right after pouring.
FAQs
No! A candy thermometer ensures your brittle reaches the right temperature so it crisps up perfectly without burning.
The alcohol in bourbon evaporates during cooking, leaving just the flavor. However, you can substitute water if you’d prefer.
Store it in a dry, airtight container at room temperature. Avoid refrigerating, as the moisture can make it sticky.
Serving Suggestions
- On a Dessert Board – Pair with chocolates, dried fruit, and cheese for a sweet-and-savory spread.
- Gift Bags or Tins – Perfect for a holiday gift or a thoughtful treat for friends.
- Crumbled Over Ice Cream – A sweet, crunchy topping for any sundae.
- Cocktail Garnish – Serve alongside a bourbon or Old Fashioned for a sophisticated snack.
Recipe Card
Bourbon Peanut Brittle
Ingredients
- 2 cups granulated sugar
- ½ cup bourbon*
- 1 cup light corn syrup
- 2 cups salted roasted peanuts chopped
- 2 tablespoons butter
- 1 ½ teaspoons baking soda
- 1 tablespoon pure vanilla extract
- Flaky sea salt
Instructions
- Line a baking sheet pan with parchment paper. Set aside.
- Prepare and measure all ingredients beforehand, keeping them nearby. Having everything ready is essential, as you'll need to move quickly once your candy reaches the required temperature.
- In a medium saucepan, add sugar and bourbon and stir well.
- Next, stir the light corn syrup into the saucepan over medium heat.
- Cook until the sugar dissolves and the mixture reaches a boil, stirring occasionally. This may take over 10 minutes — avoid increasing the heat, as this can ruin the brittle.
- Attach a candy thermometer to the pot, ensuring it’s submerged in the liquid but not touching the bottom. Cook, stirring occasionally, until the temperature reaches 250°F.
- Add the peanuts and stir constantly until the temperature reaches 300°F.
- Remove from heat and immediately stir in the butter, baking soda, and vanilla. The mixture will foam and change texture.
- Carefully pour the hot mixture onto the prepared baking sheet, using an offset spatula, butter knife or spoon to spread it into an even layer.
- Allow to cool completely before breaking apart. Store in an airtight container once fully cooled.
Notes
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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