Peanut Brittle

Ingredients

• ●200 g (1 cup) granulated sugar
• ●120 ml (½ cup) light corn syrup
• ●60 ml (¼ cup) water
• ●1 Tbsp unsalted butter
• ●200 g (1½ cups) roasted, salted peanuts
• ●1 tsp baking soda
• ●1 tsp vanilla extract
• ●½ tsp fine sea salt
• ●*Special equipment:** Candy thermometer

Method

1. Line a large baking sheet with a silicone mat or well-greased parchment.
2. In a heavy saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. Stop stirring once it begins to boil.
3. Cook until the mixture reaches 149°C (300°F) on a candy thermometer — this is the "hard crack" stage. It should be a light amber color. This takes 12-15 minutes.
4. Remove from heat. Quickly stir in the butter, peanuts, baking soda, vanilla, and salt. The baking soda will cause the mixture to foam and expand — stir quickly and pour immediately.
5. Pour onto the prepared sheet and spread as thin as possible using an oiled spatula or the back of a spoon. Work fast — it sets quickly.
6. Let cool completely (about 30 minutes). Break into irregular pieces.
7. *Storage:** Airtight container at room temperature (with parchment between layers) for 2-3 weeks. Avoid humidity — moisture makes brittle sticky.