Peanut Brittle
This old-fashioned crunchy and sweet candy is perfect for gift giving for the holidays, or enjoy yourself.
Equipment
- 1 Heavy bottomed saucepan *I use a copper one for even heating, but you don't have to have one just make sure the bottom is fairly thick and heavy to prevent burning your sugar
- 1 sheet pan *spray with non stick lightly
Ingredients
- 1½ cups salted cocktail peanuts no skins preferably
- 1⅓ cup granulated sugar
- ½ cup water
- 2 Tbsp unsalted butter * if using salted butter, reduce the 1 tsp of kosher salt to 1/2 tsp.
- ¼ cup light corn syrup
- 2 tsp kosher salt, divided 1 for the mixture, 1 for sprinkling on top before cooling (you can also use flaky sea salt such as Maldens for the top)
- ½ tsp Almond extract
- ¼ tsp baking soda
Instructions
- Spray a sheet pan with non stick spray lightly and set aside
- In a medium-large heavy bottomed saucepan, combine the 1⅓ cup granulated sugar, ½ cup water, 2 Tbsp unsalted butter, ¼ cup light corn syrup and ½ tsp Almond extract
- Cook over low-medium heat until the sugar melts and turns a light caramel color, stir occasionally. This will take 20-25 minutes depending on your stove. Be patient.
- Once the caramel color is reached, remove from the heat and add in the ¼ tsp baking soda and 1 tsp kosher salt (½ tsp if using salted butter), AND the 1½ cups salted cocktail peanuts
- stir, and immediately pour onto the prepared sheet pan, spreading as thin as possible. Sprinkle with the remaining 1 tsp kosher salt. Let cool
- Once the brittle is cool, snap it into pieces to serve or eat!