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Homemade Peanut Brittle

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1.5 hours
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Ingredients

	2 cups (400g) Sugar
	1/2 tsp Salt
	1 cup (240ml) Light Corn Syrup
	1/2 cup (120ml) luke warm Water
	2 cups (290g), raw, unsalted, without skin Peanuts Roasted peanuts will change the taste, making it "smokier""
	1/4 cup (1/2 stick, 57g) Butter
	1 1/2 tsp Baking Soda
	1 tsp Vanilla Extract

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Homemade Peanut Brittle

Name: Homemade Peanut Brittle
Cuisine: American
Ingredients: Sugar: 2 cups (400g); Salt: 1/2 tsp; Light Corn Syrup: 1 cup (240ml); Water: 1/2 cup (120ml) luke warm; Peanuts: 2 cups (290g), raw, unsalted, without skin; Butter: 1/4 cup (1/2 stick, 57g); Baking Soda: 1 1/2 tsp; Vanilla Extract: 1 tsp

Cuisine:

American

Ingredients

2 cups (400g) Sugar
1/2 tsp Salt
1 cup (240ml) Light Corn Syrup
1/2 cup (120ml) luke warm Water
2 cups (290g), raw, unsalted, without skin Peanuts
Roasted peanuts will change the taste, making it "smokier""
1/4 cup (1/2 stick, 57g) Butter
1 1/2 tsp Baking Soda
1 tsp Vanilla Extract

Directions

Steps

1 Done	Special Equipment Checklist 12 x 17 inch (30 x 43cm) baking sheet or pan Silicone baking mat - highly recommended (or you can grease the pan, but it will not be easy to get the peanut brittle off. I would not advise using parchment paper or aluminum foil unless you like eating it with your brittle) Pastry brush Wooden spoon - highly recommended. Wood keeps the sugar from crystalizing! Candy Thermometer 3-qt (2.8L) sauce pan - I definitely get best results with copper. If you don't have copper, I would suggest stainless steel. I would not recommend using a pan with non-stick coating - the heat is dispersed more unevenly. Another tip - do not even attempt to make peanut brittle in a sauce pan that is smaller than 3 quart, or any candy for that matter - I stupidly did this the first time, thinking it would work with a 2-qt pan, but the sugar boiled over within a split second even though I was standing right there, and literally ruined my stove burner for good.
2 Done	Line your pan or baking sheet with the baking mat, or lightly butter it if you don't have one. Set aside.
3 Done	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!
4 Done	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).
5 Done	Quickly remove from heat, stir in the butter, vanilla and baking soda. It will immediately foam.
6 Done	Pour onto the prepared sheet. Using 2 forks, pull the mass apart to make an even layer. Allow to cool for about hour.
7 Done	Break apart into pieces and enjoy!