Peanut Brittle


  • Butter for greasing pan

  • 2

    cups sugar

  • 2

    cups roasted peanuts, salted or unsalted, or other nuts

  • Salt, if using unsalted peanuts (optional)


  1. Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
  2. Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.