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Nut Brittle

117

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. When giving as a gift, package this brittle block with cellophane, and include a small hammer and bow.

  • Yield: Makes one 9-by-13-inch pan

Source: Martha Stewart Living, December 2001

Ingredients

  • Unsalted butter, softened, for baking sheet
  • Vegetable oil, for spatula
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • Pinch of salt
  • 2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds or pecans, or toasted pumpkin seeds
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • Vegetable oil, for spatula

Directions

  1. Brush a 9-by-13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside. Put sugar, corn syrup, and salt in a medium saucepan with 1/4 cup cold water. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Wash down sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, swirling the pan occasionally, until the mixture registers 238 degrees on a candy thermometer (soft-ball stage). Stir in nuts, and continue to cook, stirring often so that the nuts do not burn, until the mixture is medium amber in color, 10 to 15 minutes.

  2. Carefully stir in vanilla and baking soda (the mixture will foam up).

  3. Pour onto prepared baking sheet, and using oiled offset spatula, quickly spread into a 1/2-inch-thick layer. Let cool completely.

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

Variations

For a Caribbean twist, add 1 cup shredded coconut along with cashews.

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • laceteddie
    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.
    Reply
  • 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!!
    Reply
  • 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.
    Reply
  • MKH
    18 DEC, 2007
    I made this last year and purchased little hammers at the local hardware store.
    Reply
  • akaras
    13 DEC, 2007
    Where can I buy the little hammers Martha uses for her handmade peanut brittle gifts?
    Reply