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Old-Fashioned Peanut Brittle

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Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.

Source: Martha Stewart Living, May 1998
Yield

Ingredients

Directions

Cook's Notes

Store in an airtight container up to 2 weeks.

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Reviews

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  • MWetzel
    21 DEC, 2008
    GreeLikeABean. Notice in the instructions, you need to begin to gently stir when mixture becomes brown. Luckily I caught this and had success. I think I will add some cinnamon next time. This time I drizzled melted chocolate and used a mixture of roasted nuts. From pistachios to almonds, GREAT.
    Reply
  • Bos
    23 OCT, 2008
    Hi, I used this recipe several years ago. I followed the directions closely and it came out great! My whole family loved it. So glad I found the recipe again online to use it this halloween! Thanks
    Reply
  • dd3344
    11 SEP, 2008
    Hi my name Debra, I have tried this recipe many times ,and have failed at one point and have had great turn out with other, just keep trying.
    Reply
  • GreenlikeaBean
    25 DEC, 2007
    Yikes! This was the first Martha recipe that I have tried that has failed me! Although we were on med-high heat, the mixture refused to turn amber...it just went straight to singe! By the time the thermometer read 295, the kitchen was in thick smoke and the sugar was nearly burned into the pan. I'll blame it on me but I would recommend another brittle recipe before attempting this one.
    Reply

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