New This Month

Simple Peanut Brittle


Serve this salty-sweet treat 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.

  • Servings: 8

Source: Martha Stewart Living, December 2002


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


  1. Butter a 9-by-13-inch rimmed baking sheet; set aside. In a medium saucepan, bring sugar, water, corn syrup, and salt to a boil over medium-high heat, stirring until sugar has dissolved.

  2. Continue cooking, without stirring, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees to 240 degrees), swirling pan occasionally; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Stir in nuts, and continue cooking, stirring frequently to prevent nuts from burning, until mixture is light amber.

  3. Remove pan from heat; carefully stir in vanilla and baking soda (mixture will foam up in pan). Pour onto prepared baking sheet; quickly spread into a 1/2-inch-thick layer with an oiled metal spatula. Let stand until completely cool.

  4. Break brittle into large pieces.

Cook's Notes

Store in an airtight container at room temperature for up to 1 month.

Reviews Add a comment

  • mykele
    7 OCT, 2009
    Ashleigh and Joannea send request to and I will send recipe...............Mykele
  • mosesash
    16 FEB, 2009
    Mykele - would you please email me your peanut brittle recipe? Thanks. ashleigh.moses@
  • borabora
    7 FEB, 2009
    Sounds like a must have! Mykele me too...please. Thank You.
  • tastytates
    4 FEB, 2009
    Mykele, could you PLEASE send me your famous recipe for Peanut Brittle at my email address, I can't wait to try it. Thank you so much.
  • mykele
    30 JAN, 2009
    This is a thankyou to all who asked for my microwave recipe ..including some from Australia and Israel!! Hope you all had sucess................Mykel
  • whit5
    7 JAN, 2009
    People look in your cook books you will find all kinds of recipes for peanut brittle, I never make it , I leave it to my sister who makes it every year and hers turns out perfect every time. You have to quickly spread it thin. And you need a good candy thermometer.
  • mykele
    6 JAN, 2009
    Fredrikke, just tried the recipe and didn't spread out the brittle as you suggested...the result is a foam like structure inside and a very fragile product that crumbles too easily and the flavor is also affected so I will keep on spreading the mixture out as thin as possible for true brittle texture and results. My friends always claim it to be the perfect peanut brittle.
  • Fredrikke
    30 DEC, 2008
    The ingredient amounts are quite different from my recipe of 43 years. One thing I can share with anyone who makes peanute brittle is do not spread the brittle after pouring. Leave it alone. Let it bubble. The air pockets make it brittle and easy on the teeth. If you spread the candy iit will become extremely hard and solid. The air bubbles make it 'brittle' which means it breaks very easily. Another tip: If it is humid or rainy, the candy will not tack out.
  • kim7557
    27 DEC, 2008
    Hi Mykele: I would love to try your recipie. My email is Thanks so much.
  • mykele
    26 DEC, 2008
    cstockard76, your e-mail address was invalid and svsweets and queen lawlisa, I cannot e-mail without an address.. Mykele