No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peanut Brittle


  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 3/4 cup cold water
  • Pinch of salt
  • 2 cups salted peanuts
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Cook's Note

Can be stored up to 1 month.


  1. Step 1

    To prepare pan: Spray 9-by-13-inch baking pan with vegetable spray, line with parchment, and spray again. (Use parchment overhang to remove cooled sheets; wrap in plastic, and store flat.)

  2. Step 2

    Bring sugar, corn syrup, cold water, and a pinch of salt to a boil over medium-high heat, stirring until dissolved. Using a damp pastry brush, brush away sugar crystals from side of pan. Cook, swirling occasionally, until it reaches 238 degrees on a candy thermometer. Stir in 2 cups salted peanuts; cook about 6 minutes more, stirring often, until light amber. Stir in vanilla and baking soda (mixture will foam up, so be careful). Immediately pour into pan, and spread evenly. Let cool.

Martha Stewart Weddings, Fall 2009