Peanut Brittle with Mixed Nuts

Today, I am sharing one of my favourite tried-and-true Christmas candy recipes. I have been making this peanut brittle recipe for decades. It was my go-to gift for friends, teachers, and coworkers when money was tight. With all the requests I received every year, I’m pretty sure it must be delicious!

For today’s recipe, I’ve updated my original peanut brittle by using mixed nuts instead of just peanuts, but you can make it either way. This homemade brittle is wonderfully crunchy, sweet, and salty, made with real butter and a generous amount of nuts. With 2 1/2 cups of mixed nuts, there’s plenty of nutty crunch in every bite.

How to Make Peanut Brittle with Mixed Nuts

Ingredients for Mixed Nut Brittle

This easy homemade peanut brittle recipe uses just seven ingredients. Choose your favourite mixed nuts or use regular peanuts for the traditional version.

I used Savanna Orchards Country Club Nut Mix from Costco, which contains peanuts, cashews, almonds, pistachios, and crunchy sesame sticks. You can use any combination of mixed nuts you enjoy.

Step 1: Prepare the Baking Sheet

Peanut brittle is very hard and sticky once it cools, so I like to butter both underneath and on top of the parchment paper.

Start by lightly buttering a large, rimmed baking sheet. Line it with parchment paper, pressing it down so it stays in place. Then spread a thin layer of butter over the parchment paper to help the finished brittle release easily.

Set the prepared baking sheet aside.

Step 2: Cook the Sugar Mixture

A Quick Safety Tip: Making peanut brittle is quite easy, but the boiling sugar gets extremely hot, so a little extra care is important. I always make sure I have everything ready before starting, stay in the kitchen while it cooks, and keep children out of the kitchen until the candy is finished.

In a large, heavy-bottomed saucepan, combine the sugar, butter, corn syrup, water, and salt. Cook over medium-high heat, stirring occasionally.

As the ingredients heat, the butter and sugar will melt together, and the mixture will begin to bubble and foam. Continue cooking, checking the temperature with a candy thermometer.

At 250°F: The candy will be boiling steadily and beginning to develop a golden colour. Continue cooking, stirring occasionally.

At 270°F: The mixture will become a deeper golden colour as the sugar continues to cook. This is when you really need to pay attention!

I never leave the kitchen when making peanut brittle. Once the temperature reaches about 270°F, it can climb incredibly fast. Before you know it, whammo, it’s at 300°F!

At 300°F: The candy has reached the hard-crack stage and should be a beautiful golden amber colour. Immediately remove the saucepan from the heat. You’re now ready to add the mixed nuts and baking soda.

Step 3: Add the Mixed Nuts and Baking Soda

You need to work really fast now! I always have my nuts measured into a container and the baking soda ready beside the stove before I begin.

As soon as the candy reaches 300°F, remove the saucepan from the heat and quickly stir in the mixed nuts.

Immediately add the baking soda and stir again. The mixture will foam and puff up. Quickly pour the brittle onto your prepared baking sheet before it begins to harden.

Step 4: Pour, Cool, and Break the Brittle

Immediately pour the hot brittle onto your prepared baking sheet. Use a heat-resistant spatula or buttered spoon to gently spread it into an even layer. Don’t fuss with it too much, as the candy begins to harden very quickly.

Let the brittle cool completely at room temperature, about 30 minutes, until it is hard.

Once cooled, simply break the brittle into bite-sized pieces.

Tips for Making Homemade Peanut Brittle

Using Peanuts Instead of Mixed Nuts

If you prefer traditional peanut brittle, simply replace the mixed nuts with 2 1/2 cups of peanuts.

For my original peanut brittle recipe, I add the peanuts when the boiling sugar reaches 250°F, then continue cooking until it reaches 300°F (hard-crack stage).

Because the mixed nuts I used contain sesame sticks, I added them at the very end, as I removed the boiling sugar from the heat, to prevent them from overcooking. I then immediately stirred in the baking soda.

Why Add Baking Soda to Peanut Brittle?

Adding baking soda to hot peanut brittle creates tiny air bubbles that give the candy a lighter, crispier texture, making it easier to bite and chew.

I’ve made this recipe both with and without baking soda. Without it, the brittle is harder and has more of a glass-like crunch. I prefer the harder version myself, but I usually add the baking soda because it’s a little easier on everyone’s teeth.

How to Store Homemade Peanut Brittle

Once the brittle has cooled completely, store it in an airtight container or cookie tin at room temperature. I like to separate the layers with parchment paper to keep the pieces from sticking together.

Keep the brittle in a cool, dry place for up to two weeks. Avoid storing it in the refrigerator, as moisture can make the candy sticky.

You can also freeze peanut brittle in an airtight, freezer-safe container for up to three months. When you’re ready to enjoy it, let the brittle thaw at room temperature while still sealed in its container to prevent condensation.

Homemade peanut brittle also makes a wonderful Christmas gift packaged in pretty tins or cellophane bags tied with ribbon.

Easy Cleanup After Making Peanut Brittle

Cleaning the saucepan after making peanut brittle can be a real chore. The leftover sugar hardens like a rock, but there’s an easy way to clean it without all that scrubbing.

Let the saucepan cool, then add a couple of inches of water and cover it with a lid. Bring the water to a gentle boil for a few minutes. Most of the hardened sugar will dissolve into the hot water, making the saucepan much easier to wash.

Peanut brittle is one of those old-fashioned recipes that’s been around for generations, and I love the nostalgia of it. It brings back memories of simpler Christmases and homemade gifts made with love.

Whether you make it with traditional peanuts or your favourite mixed nuts, I hope you’ll enjoy this recipe as much as my family and friends have over the years.

Other Christmas Candy Recipes to Try