Mary Berry Peanut Brittle

Right, so I’ve burned my fair share of sugar in this life. It smells dramatic, it tastes like regret, and it’s a beast to clean off the pan. But when you get it right? Ohhh, it’s glorious. Sweet, snappy, salty — and dangerously easy to pick at every time you walk past the tin.

This Mary Berry Peanut Brittle is a throwback treat. The kind of thing your nan might’ve had tucked into a Quality Street tin at Christmas. It crackles between your teeth, sticks just enough to make you pause, and brings a nostalgic kind of joy. Bonus: you get to play mad scientist for a moment when the baking soda goes in — foam! Drama! Chemistry!

Let’s not pretend it’s health food. It’s not. But it is joyful, crunchy, caramelised gold. And it’s easier than you’d think.

Why you’ll love it

• You only need seven ingredients. That’s it.
• It’s got that perfect salty-sweet balance — addictive, honestly.
• Brilliant for edible gifts (if you can part with it).
• Lasts ages in a tin, so you can nibble all week.
• No fancy gear needed, apart from a candy thermometer.
• The kitchen smells like a toffee shop. Better than any candle.

Ingredients

• 2 cups sugar
• 1 cup light corn syrup
• ½ cup water
• 2 cups salted roasted peanuts
• 2 tablespoons butter
• 1½ teaspoons baking soda
• 1½ teaspoons vanilla extract

How to make it

Prep the pan and breathe:

Line a baking tray with parchment paper and clear a space for pouring — once the sugar’s ready, you’ll want to move fast. No one wants to pour molten sugar in a panic.

Start the sugar bath:

In a medium saucepan, stir together sugar, water, and corn syrup over medium heat. It’ll look cloudy and innocent at first. Keep an eye on it, but don’t fuss with it too much.

Bubble till it’s serious:

Clip your candy thermometer on the side — don’t let it touch the bottom. Let the mixture simmer gently and bubble away until it hits 250°F (121°C). Stir now and then to keep it honest.

Go nuts — literally:

Once it reaches 300°F (hard crack stage), chuck in the peanuts and stir like mad. It’ll thicken up fast, and things will smell amazing — like roasted nuts and caramel colliding.

Now the fun bit (be fast!):

Take it off the heat. Stir in butter, baking soda, and vanilla. It’ll puff up and foam like a fizzy potion. That’s normal! Magical even.

Pour and spread (quickly but carefully):

Immediately pour the foamy mix onto your prepped tray. Use a spatula or buttered spoon to spread it into an even-ish layer. Don’t overwork it — rustic is good.

Let it cool and snap:

Pop the tray in the fridge (or just leave it on the counter if it’s chilly out) for 30–60 mins until rock hard. Then break into shards with your hands, a knife, or whack it in a bag with a rolling pin like a happy vandal.

Common mistakes and how to dodge them

Why is my brittle sticky or soft?
You probably didn’t cook it hot enough — it needs to hit 300°F or it’ll stay chewy and sad.

Can I skip the thermometer?
You can use the cold water trick (a drop in water should crack), but honestly, just get the thermometer. Saves drama.

Why did it turn out grainy?
Sugar crystals didn’t dissolve properly. Stir gently early on and avoid crystallisation by not scraping the pan sides.

I burned the sugar. What now?
You’ve made burnt caramel — toss it, breathe deeply, and try again on a slightly lower heat.

Storage and reheating

• Room temp is perfect — just keep it airtight. Brittle hates humidity.
• Avoid the fridge unless it’s hot and humid outside. It can go sticky.
• You can freeze it, but wrap it well and thaw in the fridge first.
• No need to reheat brittle — it’s a cold snap-and-eat situation.

Frequently asked questions

Can I use honey instead of corn syrup?
Not really — honey burns too easily and behaves differently when cooked. Stick with light corn syrup for the classic crunch.

What’s the baking soda for?
It reacts with the hot sugar to create tiny bubbles — that’s what gives the brittle its airy, breakable texture.

Can I add spices or chocolate?
Absolutely. A bit of cinnamon or cayenne is fun. You can also drizzle with melted chocolate after it cools. Fancy stuff.

Why is it sticking to my teeth so much?
It’s mostly sugar! Try sucking it gently instead of chewing. (Easier said than done, I know.)

Nutrition facts (per serving)

• Calories: 138
• Fat: 5.4g
• Carbs: 20g
• Protein: 2.1g
• Sugar: 15g
• Sodium: 126mg

Try More Recipes:

• Mary Berry Blackcurrant Jam Recipe
• Mary Berry Apple And Cinnamon Cake
• Mary Berry Apple And Rhubarb Crumble