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Under 30 Minutes

Basic Brittle

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its own texture and flavor. For recipes and inspiration, try one of our our variations: Lemon and Almond Brittle Pine Nut and Rosemary BrittleCashew and Cayenne BrittlePepita and Lavender BrittleCoconut and Spice BrittleEspresso and Walnut Brittle

  • Prep:
  • Total Time:
  • Yield: Makes 1 sheet (about 9 by 11 inches)
Basic Brittle

Source: Martha Stewart Living, December 2010


  • Vegetable oil cooking spray
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • Mix-ins, according to variation


  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.

  2. Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

Cook's Note

Brittle can be stored in an airtight container at room temperature for up to 1 week.

Reviews (4)

  • TxLady2 23 Dec, 2014

    I'm no candy expert, but wouldn't you need baking soda to make it puff into brittle, otherwise it's just a thin coating of hard, glass-like stuff?

  • elfhaven13 1 Aug, 2013

    Great finally the Karo Syrup comes in !! You don't have to worry about the infrared therm it is on if you want it .You can replace the syrup with honey and it is just as good!! She forgot to do this step on her other recipes and then you have to worrry about it crstelizing on you add the syrup or honey and that goes away!

  • Teresau 10 Dec, 2010

    The sound on this video is terrible. How much honey and how much baking soda?

  • tamirae 8 Dec, 2010

    Where would I find one of the infrared digital thermometer's used by Martha during the candy making segment? I am smitten:)

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