Martha Stewart's Peanut Brittle

Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package this nut brittle block with cellophane, and include a small hammer and bow. 


Peanut Brittle

  • Unsalted Butter Room temperature (for baking sheet)
  • 1 1/2 Cup Sugar
  • 1/2 Cup Light Corn Syrup
  • Pinch of Salt
  • 2 1/2 Cup Unsalted Nuts Such as Dry-Roasted Peanuts, Cashews, Hazelnuts, Almonds, Pecans or Toasted Pumpkin Seeds
  • 1 Tsp Pure Vanilla Extract
  • 1 Tsp Baking Soda
  • Vegetable Oil For spatula



Brush a 9-by-13-inch rimmed baking sheet with butter or spray with vegetable spray. Combine sugar, corn syrup, salt, and 1/4 cup water in a 3-quart saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees) or 3 to 5 minutes.  

Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color, about 5 minutes. Remove from heat. 

Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.