Ingredients
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2 cups (400g) Sugar
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1/2 tsp Salt
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1 cup (240ml) Light Corn Syrup
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1/2 cup (120ml) luke warm Water
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2 cups (290g), raw, unsalted, without skin PeanutsRoasted peanuts will change the taste, making it "smokier""
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1/4 cup (1/2 stick, 57g) Butter
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1 1/2 tsp Baking Soda
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1 tsp Vanilla Extract
Directions
Steps
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1
Done
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Special Equipment Checklist 12 x 17 inch (30 x 43cm) baking sheet or pan |
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2
Done
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Line your pan or baking sheet with the baking mat, or lightly butter it if you don't have one. Set aside. |
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3
Done
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Combine the sugar, corn syrup, salt, and water in the sauce pan over medium heat. Gently sir with a wooden spoon until sugar has dissolved. Brush sides of pan with a water-moistened pasty brush - do not scrape the sides at all - this will cause the sugar to crystallize and will ruin your brittle! |
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4
Done
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Attach the candy thermometer and let it boil until it reaches 265°F (139°C) - hard ball stage. Stir in the peanuts. Stir and cook until it reaches 300°F (149°C). |
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5
Done
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Quickly remove from heat, stir in the butter, vanilla and baking soda. It will immediately foam. |
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6
Done
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Pour onto the prepared sheet. Using 2 forks, pull the mass apart to make an even layer. Allow to cool for about hour. |
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7
Done
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Break apart into pieces and enjoy! |
