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Nut Brittle

Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. For a Caribbean twist, add 1 cup shredded coconut along with cashews.

  • Yield: Makes one 9-by-13-inch pan
Nut Brittle

Source: Martha Stewart Living, December 2001


  • Unsalted butter, room temperature, for baking sheet
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 3/4 cup cold water
  • Pinch of table salt
  • 2 1/2 cups dry-roasted peanuts
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • Vegetable oil, for spatula


  1. Brush a 9-by-13-inch rimmed baking sheet with butter; set aside. Combine the sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches the softball stage on a candy thermometer (238 degrees). Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color.

  2. Carefully stir in the vanilla and baking soda. The mixture will foam up in the pan.

  3. Pour the mixture onto the prepared baking sheet, and quickly spread into a 1/2-inch-thick layer with an oiled metal spatula. Set the tray aside until completely cool.

  4. Break brittle into pieces; store in an airtight container at room temperature up to 1 month.

Reviews (8)

  • Queenlalisa 29 Dec, 2008

    I make this same recipe in the mcirowave, Cook 6 min stirring every 2 minutes. Then add 1 Tlb. butter, cook 1 more minute, then add baking soda and van. stir well and pour in buttered 9x13 metal pan, break when cool. Watch well, can burn easily.

  • ryanpmack 22 Dec, 2008

    I've made Pecan Brittle with this recipe since first seeing it on the show a couple years ago. It is one of my family's favorites and very addictive. I tried making it with peanuts once and it didn't turn out as well.

  • kennedyfish 15 Dec, 2008

    I made this brittle with peanuts as my DH doesn't like other nuts. It took a very long time to harden and was very dark. It tasted good, but was hard to chew and not as crunchy/crisp as I would like. It is probably user-error as I'm relatively new to candy.

  • JerseyCook 1 Oct, 2008

    It is no fail and I made it with my favorite, pistachios. It was yummy. I have also made it with almonds and almond extract. My friends beg me to make this and its easy enough to comply since it only takes a little while to make a fabulous treat.

  • mssugarplum 7 Mar, 2008

    This is my favorite recipe for peanut brittle; I have made it many, many times. It is truly no fail, quick and easy!!

  • Fredrikke 26 Dec, 2007

    I have made peanut brittle for over 40 years now. The problem with spreading the mixture after you pour it into the pan is it make the brittle extremely hard. For a lightly brittle candy that is very easy on the teeth, pour it out and leave it alone. The air bubbles that are trapped in the candy give it a very light crunch. And it is always best to use a heavy 4 quart pan; I use cast iron. My recipe is different, but this one seems like it would be good, too.

  • MKH 18 Dec, 2007

    I made this last year and purchased little hammers at the local hardware store.

  • akaras 13 Dec, 2007

    Where can I buy the little hammers Martha uses for her handmade peanut brittle gifts?

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