Peanut Brittle Recipe
Servings: 2 pounds
Calories:
Equipment
- candy thermometer
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- ½ cup cold water, plus more for brushing the pan
- Pinch of fine sea salt
- 3 cups unsalted raw peanuts
- 1 tablespoon unsalted butter, at room temperature, plus more for the marble or baking sheet
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
Instructions
- Butter a rimmed baking sheet or marble slab, or line a rimmed baking sheet with a silicone baking liner.
- In a heavy saucepan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium-high heat, stirring until sugar has dissolved. Continue cooking, without stirring, until the mixture reaches the hard-ball stage on a candy thermometer (250°F to 268°F) swirling the pan occasionally; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Depending on your pan and burner strength, this could take 8 to 15 minutes. Do not walk away! Stir in the nuts and continue cooking, stirring frequently to prevent the nuts from burning, until the mixture is light amber and the nuts are golden brown, about 5 minutes.
- Remove the pan from the heat; stir in the remaining 1 tablespoon butter and the vanilla. Carefully stir in the baking soda; the mixture will foam up in the pan. As soon as it is combined, pour it onto the prepared baking sheet or marble slab.
- Using an oiled offset spatula, quickly spread into an even layer about ½ inch thick. Slip the oiled spatula under the hot candy to loosen the edges and bottom. Let stand until completely cool, 45 to 60 minutes.
- Break the brittle into large pieces, and layer between pieces of waxed paper in an airtight container. Store at room temperature up to 1 month.
