The base of this peanut brittle recipe is from Anna Olson’s site and was tweaked in 2025. I’ve added pretzels and modified some of the ingredient quantities, finishing with a sprinkle of salt flakes.
Pretzel Peanut Brittle offers a sweet yet salty break from all those cookies and other sweets. And although you’d think the flaky sea salt would make it too salty, it’s the perfect balance to all the sugar.
I just wanted to note that I have made peanut brittle with honey instead of corn syrup and it doesn’t taste quite right. If you are averse to using corn syrup in your recipes, honey is a fine substitute, but keep in mind it will affect the taste.
Pretzel Peanut Brittle
Ingredients
- 2 cups sugar
- 1 cup golden corn syrup
- 1 cup water
- 2 cups salted peanuts
- 2 cups mini pretzels*
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla
- 1 teaspoon baking soda
- flaky sea salt for sprinkling on top
Instructions
- Line a baking tray with parchment and grease the parchment with butter.
- Combine the sugar, corn syrup, and water in a heavy-bottomed saucepot and bring up to a boil over high heat.
- Cook the sugar until it 275°F on a candy thermometer. (This will take about 7 to 9 minutes, and it will turn a deep amber colour.)**
- Add the peanuts and pretzels and bring the mixture up to 300°F.
- Remove from the heat and stir in the butter, vanilla, and baking soda – it will immediately get foamy, so stir madly!
- Working quickly, spread the brittle onto prepared baking sheet.
- Sprinkle with the flakey sea salt.
- Allow to set completely before cracking into pieces
Notes
* If you don't want pretzels in the mix, add 1 more cup of peanuts instead!
** I was always told not to stir at all, but I've made a couple batches where I did occasional gentle stirring and it came out perfectly.
PEANUT BRITTLE