Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package this brittle block with cellophane, and include a small hammer and bow.

Martha Stewart Living, December 2001


Read the full recipe after the video.

Recipe Summary

Makes one 9-by-13-inch piece


Ingredient Checklist


Instructions Checklist
  • Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).

  • Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.

  • Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.


For a Caribbean twist, add 1 cup shredded coconut along with cashews.


Reviews (8)

116 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 44
  • 2 star values: 31
  • 1 star values: 5
Rating: Unrated
I make this same recipe in the mcirowave, Cook 6 min stirring every 2 minutes. Then add 1 Tlb. butter, cook 1 more minute, then add baking soda and van. stir well and pour in buttered 9x13 metal pan, break when cool. Watch well, can burn easily.
Rating: Unrated
I've made Pecan Brittle with this recipe since first seeing it on the show a couple years ago. It is one of my family's favorites and very addictive. I tried making it with peanuts once and it didn't turn out as well.
Rating: Unrated
I made this brittle with peanuts as my DH doesn't like other nuts. It took a very long time to harden and was very dark. It tasted good, but was hard to chew and not as crunchy/crisp as I would like. It is probably user-error as I'm relatively new to candy.
Rating: Unrated
It is no fail and I made it with my favorite, pistachios. It was yummy. I have also made it with almonds and almond extract. My friends beg me to make this and its easy enough to comply since it only takes a little while to make a fabulous treat.
Rating: Unrated
This is my favorite recipe for peanut brittle; I have made it many, many times. It is truly no fail, quick and easy!!
Rating: Unrated
I have made peanut brittle for over 40 years now. The problem with spreading the mixture after you pour it into the pan is it make the brittle extremely hard. For a lightly brittle candy that is very easy on the teeth, pour it out and leave it alone. The air bubbles that are trapped in the candy give it a very light crunch. And it is always best to use a heavy 4 quart pan; I use cast iron. My recipe is different, but this one seems like it would be good, too.
Rating: Unrated
I made this last year and purchased little hammers at the local hardware store.
Rating: Unrated
Where can I buy the little hammers Martha uses for her handmade peanut brittle gifts?