Peanut Brittle
How to Store
Store peanut brittle in an airtight container at room temperature for up to 6 weeks.
Ingredients
▢1 cup (200 g) granulated sugar▢½ cup (170 g) light corn syrup▢¼ cup (59 g) water▢1 cup (146 g) salted peanuts▢2 tablespoons unsalted butter, room temperature▢1 teaspoon baking soda▢1 teaspoon vanilla extract
Instructions
Spray a baking sheet with nonstick cooking spray. Set aside. Measure out the butter, baking soda, and vanilla ahead of time so it is ready to go when needed.
In a medium, heavy-bottom pot, add the sugar, corn syrup, and water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
Place a candy thermometer into the mixture, making sure the bulb does not touch the bottom of the pot. When the temperature reaches 280°F, add the salted peanuts.
Continue cooking, stirring frequently, until the temperature reads 300°F.
Remove the pot from the heat. Wasting no time, stir in the butter, baking soda, and vanilla. (The mixture may foam because of the baking soda's reaction to the sugar.) Immediately pour the mixture in a circular pattern onto the prepared baking sheet. This will help evenly distribute the nuts.
As the peanut brittle is cooling, stretch it out by using two buttered forks to gently make it thinner. The thinner it is, the more brittle it will be. Let cool.
Once cooled, use your hands or the handle of a wooden spoon to break it apart into pieces. Store peanut brittle at room temperature in an airtight container for up to 6 weeks.
