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Gallery Classic Peanut Brittle Recipe Summary prep: 5 mins total: 25 mins Servings: 20

Ingredients Ingredient Checklist Nonstick cooking spray 2 cups sugar 1/2 cup light corn syrup 1/2 teaspoon coarse salt 2 tablespoons unsalted butter 1/2 teaspoon baking soda 3 cups salted dry-roasted peanuts (about 1 pound)

Cook’s Notes Store brittle in an airtight container at room temperature, up to 3 weeks.

Gallery Classic Peanut Brittle

Recipe Summary prep: 5 mins total: 25 mins Servings: 20

Classic Peanut Brittle

Classic Peanut Brittle

Classic Peanut Brittle

Recipe Summary prep: 5 mins total: 25 mins Servings: 20

Recipe Summary

prep: 5 mins total: 25 mins

Servings: 20

prep: 5 mins

total: 25 mins

prep:

5 mins

total:

25 mins

Servings: 20

20

Ingredients

Ingredients

  • Nonstick cooking spray 2 cups sugar 1/2 cup light corn syrup 1/2 teaspoon coarse salt 2 tablespoons unsalted butter 1/2 teaspoon baking soda 3 cups salted dry-roasted peanuts (about 1 pound)

Directions

Line a rimmed baking sheet with parchment and lightly coat with cooking spray. In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.

Cook’s Notes Store brittle in an airtight container at room temperature, up to 3 weeks.

Cook’s Notes

Store brittle in an airtight container at room temperature, up to 3 weeks.

Reviews (7)

 Add Rating & Review     151 Ratings   5 star values:        47    4 star values:        43    3 star values:        39    2 star values:        19    1 star values:        3

Reviews (7)

Add Rating & Review     151 Ratings   5 star values:        47    4 star values:        43    3 star values:        39    2 star values:        19    1 star values:        3

Add Rating & Review

151 Ratings 5 star values: 47 4 star values: 43 3 star values: 39 2 star values: 19 1 star values: 3

151 Ratings 5 star values: 47 4 star values: 43 3 star values: 39 2 star values: 19 1 star values: 3

151 Ratings 5 star values: 47 4 star values: 43 3 star values: 39 2 star values: 19 1 star values: 3

  • 5 star values: 47 4 star values: 43 3 star values: 39 2 star values: 19 1 star values: 3

    Martha Stewart Member     Rating: Unrated       12/17/2014   If you keep your sheet pans warm the brittle will spread easily and set up nicely...keep them in the oven at 200 degrees until ready to pour your mixture on them.  

Martha Stewart Member     Rating: Unrated       12/20/2012   Didnt get golden color, but at 20 min went ahead with peanuts/butter/soda. Tastes really good, and set but not hard like regular brittle. I'd call it peanut clusters...tastes sooooo good like a PayDay bar.  

Martha Stewart Member     Rating: Unrated       12/20/2012   You need a candy thermometer to properly make brittle. The temperature of the mixture before adding soda, butter and peanuts needs to reach 295 degrees F. It took 30 minutes to get to that temperature on my stove, 20 minutes will only make it get to soft ball temperature.  

Martha Stewart Member     Rating: 1 stars       12/14/2012   I tried this recipe twice and could not get it to set.  

Martha Stewart Member     Rating: Unrated       11/05/2012   it cooled to fast, i couldn't get it to spread thin. But it did get hard.  

Martha Stewart Member     Rating: Unrated       10/06/2011   Tastes great but it didn't get hard  

Martha Stewart Member     Rating: Unrated       02/02/2011   This is the best peanut brittle EVER! It will definately be a christmas must have for years to come.

    Martha Stewart Member

    Rating: Unrated 12/17/2014

If you keep your sheet pans warm the brittle will spread easily and set up nicely…keep them in the oven at 200 degrees until ready to pour your mixture on them.

Rating: Unrated

Rating: Unrated 12/20/2012

Didnt get golden color, but at 20 min went ahead with peanuts/butter/soda. Tastes really good, and set but not hard like regular brittle. I’d call it peanut clusters…tastes sooooo good like a PayDay bar.

You need a candy thermometer to properly make brittle. The temperature of the mixture before adding soda, butter and peanuts needs to reach 295 degrees F. It took 30 minutes to get to that temperature on my stove, 20 minutes will only make it get to soft ball temperature.

Rating: 1 stars 12/14/2012

I tried this recipe twice and could not get it to set.

Rating: 1 stars

Rating: Unrated 11/05/2012

it cooled to fast, i couldn’t get it to spread thin. But it did get hard.

Rating: Unrated 10/06/2011

Tastes great but it didn’t get hard

Rating: Unrated 02/02/2011

This is the best peanut brittle EVER! It will definately be a christmas must have for years to come.

All Reviews for Classic Peanut Brittle

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Peanut Brittle

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest