Back to Peanut Brittle
All Reviews for Peanut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 pounds
1034_recipe_brittle.jpg
Ingredients
Ingredient Checklist
3 cups sugar
1 cup light corn syrup
1/2 cup water
4 1/2 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
Cook's Notes
Store in an airtight container for several weeks.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 pounds
1034_recipe_brittle.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 pounds
Recipe Summary
Yield: Makes 2 pounds
Yield: Makes 2 pounds
Makes 2 pounds
1034_recipe_brittle.jpg
1034_recipe_brittle.jpg
Ingredients
Ingredients
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 4 1/2 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.
Cook’s Notes
Store in an airtight container for several weeks.
Reviews (7)
Add Rating & Review
57 Ratings
5 star values:
18
4 star values:
9
3 star values:
15
2 star values:
10
1 star values:
5
Reviews (7)
Add Rating & Review
57 Ratings
5 star values:
18
4 star values:
9
3 star values:
15
2 star values:
10
1 star values:
5
Add Rating & Review
57 Ratings
5 star values:
18
4 star values:
9
3 star values:
15
2 star values:
10
1 star values:
5
57 Ratings
5 star values:
18
4 star values:
9
3 star values:
15
2 star values:
10
1 star values:
5
57 Ratings
5 star values:
18
4 star values:
9
3 star values:
15
2 star values:
10
1 star values:
5
- 5 star values:
- 18
- 4 star values:
- 9
- 3 star values:
- 15
- 2 star values:
- 10
- 1 star values:
- 5
Martha Stewart Member
Rating: 5.0 stars
12/19/2019
Excellent recipe. I wouldn’t expect anything but perfect from Martha Stewart. This is so much easier to work with than recipes that call for adding nuts at the end!
Martha Stewart Member
Rating: Unrated
01/06/2013
yummy! had raw spanishe peanuts on hand, so roasted them following an online suggestion, and everything turned out great!
Martha Stewart Member
Rating: Unrated
12/26/2008
This is the perfect, classic peanut brittle. I made this to give as gifts this year and my husband kept stealing pieces when I wasn't looking. Don't change a thing about the recipe and it will turn out perfectly.
Martha Stewart Member
Rating: Unrated
12/24/2008
Has anyone used raw peanuts with this recipe?
Martha Stewart Member
Rating: Unrated
11/18/2008
The best peanut brittle I have ever had so much better then anything you can buy.
Martha Stewart Member
Rating: Unrated
02/04/2008
This is the best recipe ever. I love it, follow the directions to the T and you will have the best brittle ever! Better than any brittle you can buy.
Martha Stewart Member
Rating: Unrated
12/13/2007
The best recipe for peanut brittle!!! Love it!!!
Martha Stewart Member
Rating: 5.0 stars
12/19/2019
Excellent recipe. I wouldn’t expect anything but perfect from Martha Stewart. This is so much easier to work with than recipes that call for adding nuts at the end!
Rating: 5.0 stars
Rating: Unrated
01/06/2013
yummy! had raw spanishe peanuts on hand, so roasted them following an online suggestion, and everything turned out great!
Rating: Unrated
Rating: Unrated
12/26/2008
This is the perfect, classic peanut brittle. I made this to give as gifts this year and my husband kept stealing pieces when I wasn't looking. Don't change a thing about the recipe and it will turn out perfectly.
Rating: Unrated
12/24/2008
Has anyone used raw peanuts with this recipe?
Rating: Unrated
11/18/2008
The best peanut brittle I have ever had so much better then anything you can buy.
Rating: Unrated
02/04/2008
This is the best recipe ever. I love it, follow the directions to the T and you will have the best brittle ever! Better than any brittle you can buy.
Rating: Unrated
12/13/2007
The best recipe for peanut brittle!!! Love it!!!
All Reviews for Peanut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
