Food & Cooking Recipes Dessert & Treats Recipes Sweet-and-Smoky Brittle 2.8 (28) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 40 mins Yield: 5 cups The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand. Ingredients Vegetable oil or cooking spray, for baking sheet 1 cup sugar ¼ cup water 1 teaspoon coarse salt, divided 2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo; reserve chiles for another use) 1 cup unsalted roasted pepitas (green pumpkin seeds) 1 cup unsalted roasted peanuts ¼ teaspoon cayenne pepper (optional) Directions Line a rimmed baking sheet with parchment. Lightly brush with oil or coat with cooking spray. Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes. Cook about 1 minute more, swirling the pan, until syrup is light amber. Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds. Remove pan from heat. Add pepitas, peanuts, and cayenne, stirring to coat. Immediately pour onto baking sheet. Sprinkle with remaining salt. Let cool completely, and break into pieces. Cook's Notes Brittle can be stored in an airtight container up to 2 weeks. Rate it Print