Food & Cooking Recipes Dessert & Treats Recipes Peanut Brittle 3.4 (57) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 12, 2021 Print Share Share Tweet Pin Email Yield: 2 pounds This traditional peanut brittle recipe has been adapted from Martha Stewart Living, October 1996. It makes for a lovely salty and sweet dessert. Ingredients 3 cups sugar 1 cup light corn syrup ½ cup water 4 ½ cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned 4 tablespoons unsalted butter 2 teaspoons pure vanilla extract 2 teaspoons baking soda Nonstick vegetable oil spray Directions Coat two 12-by-17-inch baking sheets with vegetable spray. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300 degrees (hard crack stage) and is a rich golden brown, 13 to 18 minutes. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour. Turn brittle out of pan, and snap it into shards. Cook's Notes Store in an airtight container for several weeks. Print