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Home » Recipes » Candy Recipes

Homemade Bourbon Peanut Brittle in 20 Minutes

Published: May 21, 2015 Last Updated: Aug 16, 2022 by Marye 575 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
Jump to Recipe

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
4.50 from 8 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

I earn a commission from Instacart from qualifying purchases.

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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