Lyle's Cracking Peanut Brittle

Lyle's Cracking Peanut Brittle Recipe

Salty, sweet and sticky enough for everyone, Lyle’s crunchy, cracking peanut brittle is surprisingly simple to make and goes perfectly with ice cream. Bake, break and enjoy these melt-in-your-mouth treats!


Enough for 10


25 minutes


30 minutes


  • 60g unsalted butter
  • 185g Tate & Lyle Fairtrade Golden Caster Sugar
  • 1 tbsp water
  • 200g Lyle's Golden Syrup
  • 200g salted peanuts




“Brittle” is a term for a combination of sugar and water that’s heated up to the hard-crack stage and then left to cool. So, peanut brittle is basically broken up pieces of sugar candy that’s embedded with peanuts.  

Create this cracking little treat in just 7 easy steps!

  1. First, pop the butter, Tate & Lyle Fairtrade Golden Caster Sugar and water in a pan over a gentle heat. Keep stirring all the time, until the butter melts.
  2. Then add the smooth warmth of Lyle's deliciously sticky Golden Syrup and keep stirring over the heat until the sugar melts.
  3. Stir continuously and then bring the sticky mixture back to a gentle boil.
  4. To test your mixture, start by dropping just a tiny bit into a small bowl of ice-cold water. If it immediately hardens, you're ready to add the peanuts. If it doesn’t, continue to boil and then repeat the test again.
  5. Pop in the peanuts and continue to stir. The little nuts will cool the syrup a little, so test it again in more ice-cold water. You’ll know that it’s ready when the brittle mixture hardens immediately in the water.
  6. Next, carefully pour the mixture onto a lightly greased baking tray and leave to harden for about 30 minutes or so.
  7. And finally – the most fun part! Smash the brittle into pieces with a toffee hammer or with the handle of a heavy knife.



  • Enjoy immediately or save it and store it for an occasion – brittle cake tends to keep well.
  • You don’t have to use peanuts, the great thing about brittle is that there are loads of things that go well with it. Pecans, roasted cashew nuts and almonds tend to be popular substitutes…or additions!
  • We recommend using a medium-sized saucepan that’s wider than it is tall, preferably one that does not have a nonstick coating.
  • Don’t warm up the mixture on too high a heat, the sugar will burn too fast.
  • Why not nicely wrap and package up some broken pieces of peanut brittle in cookie tins, then giving them as gifts on festive occasions?
  • A top tip for making super-thin brittle is using warm baking sheets, as they will keep the candy fluid enough to be spread as thinly as possible.