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Home » Recipes » Candy Recipes

Homemade Bourbon Peanut Brittle in 20 Minutes

Published: May 21, 2015 Last Updated: Apr 23, 2020 by Marye 574 words. | About 3 minutes to read this article.

This easy peanut brittle has just a hint of bourbon. You can make it in under a half hour -- great for gifts or to fill your own candy dish!
Total time 15 minutes
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This sweet and salty homemade bourbon peanut brittle recipe is easy to make and it goes from measuring cup to mouth in about 20 minutes! A few simple ingredients, a heavy pan, and a candy thermometer and you'll be eating this foolproof candy in no time.

bourbon peanut brittle is done in less than 20 minutes and it's super easy to make. SO good! --restlesschipotle.com

I may have mentioned one or a thousand times that I have a growing collection of vintage cookbooks and recipes. I pick them up whenever I see one that strikes my fancy, read that whenever I see one.

Now, to me vintage means prior to 1970. I will accept that the dishes I ate in the 1960s could maybe be called vintage but the 70's were just a few years ago. My cookbooks range from the 1920s to the 1960s but I have family recipes that date much further back than that... A lot of the recipes that show up on this blog are those recipes that I have adapted and updated. This is from a 1940s cookbook... except the bourbon part. That's something I did all by myself.

bourbon peanut brittle is delicate with just a hint of bourbon flavor. So easy to make, too! Restlesschipolte.com

OK. I am going to stop right here and tell you that my computer hiccuped and I've lost almost this entire post. I was just about finished and I lost an hour's worth of work. I am sure that y'all would have loved the wonderful story I shared but apparently the universe wanted to keep it short and sweet. SO....

Let's get on with it, shall we?

Let me just say that I usually won't make candy on a humid day -- it just doesn't work out. Well, we have had a month of rain here in Dallas-Fort Worth and cloudy, humid days when it isn't raining. Don't get me wrong -- I love the rain! My tomato plants are GINORMOUS! But it is not good for candy making. Still, I had been putting off making a batch of this homemade bourbon peanut brittle (is there any other kind?) for a month and decided to just make it and hope for the best. This recipe worked beautifully in this humid weather so I think you should be just fine no matter what the weather is at your place. I'm looking at you, Seattle.

peanut brittle
4.34 from 6 votes

Bourbon Peanut Brittle in 20 Minutes

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This easy peanut brittle has just a hint of bourbon. You can make it in under a half hour -- great for gifts or to fill your own candy dish!
Course Candy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings:1
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 ½ cup peanuts
  • 1 cup sugar
  • ½ cup corn syrup
  • ½ cup water
  • ½ teaspoon kosher salt, (omit if the peanuts are very salty)
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  • 3 tablespoons butter, , cut in small pieces
  • Pinch of vanilla sea salt, , optional
  • Melted milk chocolate for drizzle, , optional

Instructions

  • Cover a large cookie sheet with parchment paper. Do NOT used waxed paper.
  • Set aside.
  • Bring the sugar, corn syrup, water, and salt to a boil in a heavy saucepan, stirring constantly.
  • Once the mixture boils stop stirring and let the temperature reach 295F to 300F.
  • Add the bourbon, vanilla, butter, and peanuts and remove from heat.
  • Stir it until the butter melts and is mixed in.
  • Quickly pour out on the parchment, spreading it as thin as possible with a spatula.
  • Sprinkle with the vanilla sea salt if desired -- a little goes a long way!
  • Let cool just until you can stand to touch it and pull the candy as thin as possible.
  • Let cool completely.
  • Drizzle with melted chocolate if desired and break into pieces.
  • Store in an airtight container in a cool, dry spot.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Cynthia

      November 23, 2020 at 12:01 pm

      Does this recipe use raw peanuts?

      Reply
      • Marye

        November 24, 2020 at 5:10 pm

        I've used both raw and roasted.

    2. Tessa

      November 12, 2020 at 12:13 pm

      I am not a big fan of corn syrup - can you suggest a substitute?

      Reply
      • Marye

        November 13, 2020 at 9:11 pm

        No - I am not familiar with anything that would substitute.

    3. Elizabeth

      May 25, 2020 at 1:07 pm

      Tried this, left it a bit too long taking off the heat at 315, and it was so sticky even after it cooled. I didn't want to toss, so I reheated in the microwave and boiled it again, I added a teaspoon of baking soda as I realized that baking soda was part of every brittle recipe I've tried except this one. The 2nd time was foamy, hard and not sticky at all.

      Reply
      • Marye

        May 28, 2020 at 11:31 am

        Baking soda gives it an airy texture - I prefer a crunchy texture. I'm glad you got it fixed the way you like. 🙂

    4. Julianne @ Beyond Frosting

      June 12, 2016 at 5:41 pm

      Oh my! Peanut brittle spiked with bourbon! Heck yeah!

      Reply
      • Marye Audet

        June 13, 2016 at 8:47 pm

        So good! 🙂

    5. Kimberly @ The Daring Gourmet

      June 06, 2016 at 10:40 pm

      Nice! Peanut brittle's always been a favorite indulgence of mine and this looks and sounds terrific!

      Reply
      • Marye Audet

        June 07, 2016 at 7:29 am

        Thank you!

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