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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

Ingredients

Directions

Cook's Notes

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

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274
  • mandypgibson
    9 AUG, 2018
    DO NOT cook over high heat - sugar will burn real fast. Smoked up my whole house
    Reply
  • 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
    Reply
    • sheilailles
      12 DEC, 2017
      Even the butter didn't save mine, what a wasteful disaster
  • 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!
    Reply
  • harmonshar3666040
    6 OCT, 2017
    i will make this
    Reply
  • scu
    4 FEB, 2008
    ONE YEAR FOR CHRISTMAS I GAVE ALL OUR NEIGHBORS PEANUT BRITTLE, ONLY I ADDED A COUPLE DROPS OF MINT EXTRACT. IT WASN'T 10 MINUTES AND ALL THE MEN SENT THEIR WIVES OVER FOR THE RECIPE. WOW, WISH I COULD REMEMBER JUST HOW MUCH MINT I USED, WILL HAVE TO EXPERIMENT AGAIN. HOPE YOU DO, I THINK YOU WILL LIKE ITS UNIQUE TASTE.
    Reply
    • femmesusan
      6 JUL, 2017
      This is pay back for this bad recipe,right?
  • 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 .
    Reply
    • 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.
  • 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 ☺
    Reply
  • 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.
    Reply
  • mrhogpainter
    28 JUN, 2015
    I made this it turned amber but it tastes like it's burnt will not make this again
    Reply
  • 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.
    Reply
    • 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!

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