Ingredients
- Unsalted butter, room temperature, for baking sheet
- 2 cups sugar
- 3/4 cup cold water
- 1 cup dark corn syrup
- Pinch of salt
- 2 1/2 cups unsalted dry-roasted peanuts
- 2 tablespoons butter, at room temperature
- 2 teaspoon pure vanilla extract
- 2 teaspoon baking soda
- Vegetable oil, for spatula
Preparation
Step 1
Butter a 12-by-18-inch rimmed baking sheet; set aside. In a medium saucepan, bring sugar, water, corn syrup, and salt to a boil over medium-high heat, stirring until sugar has dissolved.
Continue cooking, without stirring, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees to 240 degrees), swirling pan occasionally; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Stir in nuts, and continue cooking, stirring frequently to prevent nuts from burning, until mixture is light amber, reaching 300F (Hard Crack Stage).
Remove pan from heat; carefully stir in butter, vanilla and baking soda (mixture will foam up in pan). Pour onto prepared baking sheet; quickly spread into a 1/2-inch-thick layer with an oiled metal spatula. Roll out with a rolling pin until desired thickness. Let stand until completely cool.
Break brittle into large pieces.
Notes:
If you have a silicone spatula, I recommend stirring and spreading with it as it will be easier to clean, but you can also use a wooden spoon, too. To clean your pot, thermometer, and spoon, fill the pot 2/3 of the way with water and a bit of dish soap, place the pot with the thermometer and spoon inside of it on the stove, and bring to a boil. When the water is hot, the hardened candy will clean off the pot, thermometer, and spoon.