Peanut Brittle

by Molly Shuster

A classic Vineyard treat. Sweet and crunchy with a hint of sea salt. Be sure to make this on a day with low humidity or the brittle will remain sticky.


  • 2 cups sugar
  • 1/4 cup water
  • 2 cups roasted, salted peanuts
  • 1/2 tsp. baking soda
  • 3 Tbsp. unsalted butter, cut into pieces
  • canola oil, for greasing the pan
  • flaky sea salt, for sprinkling (optional)
Peanut Brittle

Elizabeth Cecil

Grease a baking sheet and rubber spatula with canola oil and place by the stovetop along with a small bowl of water and a pastry brush. Have all ingredients measured and ready to go.

Place the sugar and water in a heavy bottomed, medium saucepan. Cook over medium heat, swirling occasionally, until the sugar has melted. If sugar crystals begin to form, dip the pastry brush in water and brush along the perimeter of the pan. Increase the heat and boil, swirling occasionally (never stirring!) until the sugar begins to caramelize. Once the sugar is a deep amber color, remove pan from the heat. Quickly add the baking soda, butter and peanuts and stir to combine. Pour the mixture onto the baking sheet and using the greased spatula, spread until the brittle is 1/4-inch thick. Sprinkle with flaky sea salt, if using. Cool completely.

Break into pieces and store in an airtight container until ready for use.

Yield: 8-10 servings