Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup butter, cut up
- 1 cup nuts
- 1 tsp baking soda
- melted chocolate (approximately half of an 11.5oz bag chocolate chips, more or less per preference)
- crushed peanuts
- sea salt
Preparation
Step 1
1. Butter a 16X12in baking sheet. Set aside.
2. Dissolve sugar, corn syrup and water and bring to a full boil in a heavy 2 quart pot over medium heat stirring occasionally.
3. When sugar mixture has reached full boil and sugar is dissolved, stir in the butter. Stir occasionally and bring mixture to the soft crack candy stage, or 280 degrees Fahrenheit on a candy thermometer.
4. When mixture has reached 280 degrees Fahrenheit, add in nuts and stir continuously until it reaches the hard crack candy stage, or 305 degrees Fahrenheit.
5. Remove from heat and stir in baking soda.
6. Immediately pour mixture on butter baking sheet and begin spreading it out. It hardens quickly so do this step fast. Then allow to cool completely.
7. Once brittle is completely cool cover it with a light coating of melted chocolate and garnish with crushed peanuts and sea salt.
8. When chocolate has hardened, break brittle into serving size pieces, approximately 1 to 2 inches each and store in an air tight container.