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Peanut Brittle

Recipe photo courtesy of Ellie Miller

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.

Source: Martha Stewart Living, July 2005
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • sheilailles
    12 DEC, 2017
    It was great the first time and the second time it would not brown and just hardened like sugared peanuts. Don't know why!
  • harmonshar3666040
    6 OCT, 2017
    i will make this
  • femmesusan
    6 JUL, 2017
    bad. The sugar stayed white and I had to add butter to save it. The sugar was hard as a rock but the butter saved it
    • sheilailles
      12 DEC, 2017
      Even the butter didn't save mine, what a wasteful disaster
  • dolphinloverr68
    22 JUN, 2017
    It worked out perfect but by accident I put a cup of water instead of 1/2 cup it still came out great taste good to ☺
  • cocovo666gmai
    21 MAR, 2017
    This recipe is awful! I followed to to the letter and I ended up with pot full of black liquid. I had to open up all the doors to get the smoke out! This is a bad recipe.
  • mrhogpainter
    28 JUN, 2015
    I made this it turned amber but it tastes like it's burnt will not make this again
  • 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 .
    • femmesusan
      6 JUL, 2017
      This recipe either forgot the butter (or the margerine), b/c it was a disaster for me too. I salvaged the crystalized caked on sugar by quickly putting some butter in the pot (3/4 stick) and returning it to a boil until it was all golden amber brown and the sugar had re-melted. It's probably toffee by now! :)
    • 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!

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