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Peanut Brittle

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

  • Prep:
  • Total Time:
  • Servings: 4
Peanut Brittle

Photography: Ellie Miller

Source: Martha Stewart Living, July

Ingredients

  • Unsalted butter, softened, for baking sheet
  • 2 cups sugar
  • Pinch of salt
  • 1 1/2 cups salted peanuts, 7 ounces
  • Vegetable oil, for spatula

Directions

  1. Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.

  2. Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces.

Cook's Note

Use a medium-size saucepan (wider rather than taller) that does not have a nonstick coating.

Reviews (10)

  • Crumpet Corner 14 Jan, 2015

    So my mixture never went amber...I did everything and after a while the sugar started to disolve and the mixture went clear and then no matter what I did or how long I left it that is how to stayed I got a couple of sugared nuts out of it but nothing like brittle. Pretty disappointed.

  • screennametaken 26 Feb, 2015

    Hi, you just need to boil and boil on your highest heat until it does go amber. I find it always takes heaps longer than estimated in recipes. Just be aware it takes ages to get there, but once starting to brown, it will burn in no time. I just let it get as brown as I dare and I take it off when I lose my bottle!

  • Mca1 30 Dec, 2014

    Hi my mixture started to crystallise around the side of the pan , what did I do wrong I ended up with a large lump of white stuff , had to soak the pan , not sure if stirring the mix helps or hinders .

  • screennametaken 26 Feb, 2015

    I stir very very gently before it boils - until the sugar disolves, then put it on high heat and leave it. Stirring will as you found out give you crystalisation. If you start to see a little burning or crystalising around the rim of the pot at any stage, you can dip a pastry brush in some water and sort of run it around just above the line and kind of disolve it off. I used to do this but don't bother now and my toffee always works.

  • harvester888 4 Dec, 2013

    Easy to make. Once the brittle mixture starts to thicken and is amber colored work fast, add the peanuts and put into the greased cookie sheet. If you find you are not fast enough and it gets stuck in the pan, you can save your pan by soaking in water. It will dissolve the sugar mixture again. That will take time though. As easy a candy you can make without a candy thermometer as I can imagine.

  • Doughdame 14 Dec, 2012

    Instead of putting in a greased pan, use a silicone liner to spread the brittle and you won't even have to grease it, it just simply lifts off. Wonderful!

  • oldlawoman1 19 Dec, 2010

    This is a problem: Followed all directions to the letter, and could NOT get the mixture out of the pan. Had to throw the pan and all out.

  • 3taylors 16 Nov, 2008

    Where do you buy a little hammer like that?

  • JerseyCook 1 Oct, 2008

    I have made this with pistachios and people just go crazy for it. I have also done almonds with almond extract and its yummy!

  • mmsrjs 4 Feb, 2008

    ONE YEAR FOR CHRISTMAS I GAVE ALL OUR NEIGHBORS PEANUT BRITTLE, ONLY I ADDED A COUPLE DROPS OF MINT EXTRACT. IT WASN'T 10 MINUTES AND ALL THE MEN SENT THEIR WIVES OVER FOR THE RECIPE. WOW, WISH I COULD REMEMBER JUST HOW MUCH MINT I USED, WILL HAVE TO EXPERIMENT AGAIN. HOPE YOU DO, I THINK YOU WILL LIKE ITS UNIQUE TASTE.

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