Prep 5 mins
Cook 10 mins
Easy to make. It is a great gift or addition to your dessert buffet during the holidays.
- 2 cups sugar
- 8 tablespoons unsalted butter (1 stick)
- 1⁄2 cup water, plus
- 2 tablespoons water
- 1⁄3 cup light corn syrup
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 12 ounces whole dry-roasted salted peanuts
- Spray (nonstick spray) or butter a 12x16x1/2-inch pan lightly.
- Combine the sugar, butter, water, and corn syrup in a large saucepan and stir until all the sugar is wet.
- Cook over high heat, stirring, until the mixture turns medium golden (300°F).
- Immediately remove from the heat and carefully whisk in the baking soda followed by the salt (take care; the mixture will rise in the pan and bubble).
- Fold in the peanuts.
- Quickly pour the mixture onto the prepared sheet pan and spread it out using the back of the spoon before it starts to harden. (It may not cover the whole pan).
- Once the brittle is completely cool, break it into bite-size pieces with the back of a knife or other blunt instrument.
An excellent recipe. It would be a little more useful if it specified at step 3 that the required temperature is exactly 300F on a sugar thermometer. Anyone cooking with sugar should have one - they are dirt cheap. We found pre-warming the baking sheet and peanuts gave a few seconds longer to spread mix which hardens VERY quickly.