Description
One sheet of plain roasted-peanut brittle, broken into roughly thirty pieces.
Ingredients
Scale
- 1 cup Granulated sugar
- 1/2 cup Light corn syrup
- 1/4 cup Water
- 1 1/2 cups Roasted salted peanuts
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
Instructions
- Line a rimmed baking sheet with parchment and measure all ingredients before cooking; hot brittle sets quickly. In a heavy 3-quart saucepan combine 1 cup sugar, 1/2 cup light corn syrup and 1/4 cup water. Heat over medium, stirring initially to dissolve sugar, then monitor with a candy thermometer held off the pan bottom.
- When syrup is hot and thickening, stir in 1 1/2 cups roasted salted peanuts and continue cooking carefully until the mixture reaches 300°F hard-crack stage. Exact minutes depend on pan and burner; watch for scorching and use a heatproof utensil.
- Remove from heat. Stir in 2 tbsp unsalted butter, then 1 tsp vanilla and 1 tsp baking soda; the mixture will foam. Immediately pour onto the lined sheet and spread thinly with the heatproof spatula. Do not touch the molten candy.
- Cool completely, approximately 45 minutes, then break into about thirty irregular pieces. Measure real thickness, batch mass, piece count and humidity sensitivity during the kitchen trial before promising a gift yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 45 minutes, included in the total.
Untested estimate to reach 300°F plus full cooling; use thermometer endpoint rather than fixed cook time.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 45 minutes
- Cook Time: 25 minutes
- Category: Candy
Nutrition
- Serving Size: One irregular piece; actual piece mass varies