Food & Cooking Recipes Dessert & Treats Recipes Simple Peanut Brittle 3.6 (24) 11 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 Servings: 8 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. Ingredients Unsalted butter, room temperature, for baking sheet 1 ½ cups sugar ¾ cup cold water ½ cup light corn syrup Pinch of salt 2 ½ cups unsalted dry-roasted peanuts 1 teaspoon pure vanilla extract 1 teaspoon baking soda Vegetable oil, for spatula Directions 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. 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. 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. Break brittle into large pieces. Cook's Notes Store in an airtight container at room temperature for up to 1 month. Print