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Old-Fashioned Peanut Brittle
Recipe Summary
Yield: Makes 1 1/2 pounds
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda
Cook's Notes
Store in an airtight container up to 2 weeks.
Gallery
Old-Fashioned Peanut Brittle
Recipe Summary
Yield: Makes 1 1/2 pounds
Gallery
Old-Fashioned Peanut Brittle
Old-Fashioned Peanut Brittle
Old-Fashioned Peanut Brittle
Recipe Summary
Yield: Makes 1 1/2 pounds
Recipe Summary
Yield: Makes 1 1/2 pounds
Yield: Makes 1 1/2 pounds
Makes 1 1/2 pounds
Ingredients
Ingredients
- 1 tablespoon unsalted butter, plus more for pan
- 2 1/2 cups dry-roasted salted peanuts (12 ounces)
- 1 cup sugar
- 1 cup light corn syrup
- 1 tablespoon baking soda
Directions
Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.
Cook's Notes
Store in an airtight container up to 2 weeks.
Cook’s Notes
Store in an airtight container up to 2 weeks.
Reviews (5)
Add Rating & Review
34 Ratings
5 star values:
14
4 star values:
10
3 star values:
7
2 star values:
2
1 star values:
1
Reviews (5)
Add Rating & Review
34 Ratings
5 star values:
14
4 star values:
10
3 star values:
7
2 star values:
2
1 star values:
1
Add Rating & Review
34 Ratings
5 star values:
14
4 star values:
10
3 star values:
7
2 star values:
2
1 star values:
1
34 Ratings
5 star values:
14
4 star values:
10
3 star values:
7
2 star values:
2
1 star values:
1
34 Ratings
5 star values:
14
4 star values:
10
3 star values:
7
2 star values:
2
1 star values:
1
- 5 star values:
- 14
- 4 star values:
- 10
- 3 star values:
- 7
- 2 star values:
- 2
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
12/26/2017
Perfect light and airy peanut brittle. I prefer more peanuts than the candy portion and this was perfect!
Martha Stewart Member
Rating: Unrated
12/21/2008
GreeLikeABean. Notice in the instructions, you need to begin to gently stir when mixture becomes brown. Luckily I caught this and had success. I think I will add some cinnamon next time. This time I drizzled melted chocolate and used a mixture of roasted nuts. From pistachios to almonds, GREAT.
Martha Stewart Member
Rating: Unrated
10/23/2008
Hi, I used this recipe several years ago. I followed the directions closely and it came out great! My whole family loved it. So glad I found the recipe again online to use it this halloween! Thanks
Martha Stewart Member
Rating: Unrated
09/11/2008
Hi my name Debra, I have tried this recipe many times ,and have failed at one point and have had great turn out with other, just keep trying.
Martha Stewart Member
Rating: Unrated
12/25/2007
Yikes! This was the first Martha recipe that I have tried that has failed me! Although we were on med-high heat, the mixture refused to turn amber...it just went straight to singe! By the time the thermometer read 295, the kitchen was in thick smoke and the sugar was nearly burned into the pan. I'll blame it on me but I would recommend another brittle recipe before attempting this one.
Martha Stewart Member
Rating: 5 stars
12/26/2017
Perfect light and airy peanut brittle. I prefer more peanuts than the candy portion and this was perfect!
Rating: 5 stars
Rating: Unrated
12/21/2008
GreeLikeABean. Notice in the instructions, you need to begin to gently stir when mixture becomes brown. Luckily I caught this and had success. I think I will add some cinnamon next time. This time I drizzled melted chocolate and used a mixture of roasted nuts. From pistachios to almonds, GREAT.
Rating: Unrated
Rating: Unrated
10/23/2008
Hi, I used this recipe several years ago. I followed the directions closely and it came out great! My whole family loved it. So glad I found the recipe again online to use it this halloween! Thanks
Rating: Unrated
09/11/2008
Hi my name Debra, I have tried this recipe many times ,and have failed at one point and have had great turn out with other, just keep trying.
Rating: Unrated
12/25/2007
Yikes! This was the first Martha recipe that I have tried that has failed me! Although we were on med-high heat, the mixture refused to turn amber...it just went straight to singe! By the time the thermometer read 295, the kitchen was in thick smoke and the sugar was nearly burned into the pan. I'll blame it on me but I would recommend another brittle recipe before attempting this one.
All Reviews for Old-Fashioned Peanut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Old-Fashioned Peanut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
