New This Month

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.

Source: Martha Stewart Living, December 2002
Servings

Ingredients

Directions

Cook's Notes

Store in an airtight container at room temperature for up to 1 month.

Similar Recipes

Reviews

5
4
3
2
1
24
How would you rate this recipe?
24
  • mykele
    7 OCT, 2009
    Ashleigh and Joannea send request to myke43@msn.com and I will send recipe...............Mykele
    Reply
  • mosesash
    16 FEB, 2009
    Mykele - would you please email me your peanut brittle recipe? Thanks. ashleigh.moses@ comcast.net
    Reply
  • borabora
    7 FEB, 2009
    Sounds like a must have! Mykele me too...please. joannearkush@mac.com. Thank You.
    Reply
  • tastytates
    4 FEB, 2009
    Mykele, could you PLEASE send me your famous recipe for Peanut Brittle at my email address, nancymonahan_3@hotmail.com... I can't wait to try it. Thank you so much.
    Reply
  • mykele
    30 JAN, 2009
    This is a thankyou to all who asked for my microwave recipe ..including some from Australia and Israel!! Hope you all had sucess................Mykel
    Reply
  • whit5
    7 JAN, 2009
    People look in your cook books you will find all kinds of recipes for peanut brittle, I never make it , I leave it to my sister who makes it every year and hers turns out perfect every time. You have to quickly spread it thin. And you need a good candy thermometer.
    Reply
  • mykele
    6 JAN, 2009
    Fredrikke, just tried the recipe and didn't spread out the brittle as you suggested...the result is a foam like structure inside and a very fragile product that crumbles too easily and the flavor is also affected so I will keep on spreading the mixture out as thin as possible for true brittle texture and results. My friends always claim it to be the perfect peanut brittle.
    Reply
  • Fredrikke
    30 DEC, 2008
    The ingredient amounts are quite different from my recipe of 43 years. One thing I can share with anyone who makes peanute brittle is do not spread the brittle after pouring. Leave it alone. Let it bubble. The air pockets make it brittle and easy on the teeth. If you spread the candy iit will become extremely hard and solid. The air bubbles make it 'brittle' which means it breaks very easily. Another tip: If it is humid or rainy, the candy will not tack out.
    Reply
  • kim7557
    27 DEC, 2008
    Hi Mykele: I would love to try your recipie. My email is kim7557@aol.com. Thanks so much.
    Reply
  • mykele
    26 DEC, 2008
    cstockard76, your e-mail address was invalid and svsweets and queen lawlisa, I cannot e-mail without an address.. Mykele
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes