Peanut Brittle

Name: Peanut Brittle
Total time: 1800 s
Cuisine: American
Ingredients: 2 Cups Sugar (400g); 1 Cup Light Corn Syrup (340); 1/2 Cup Water (~118ml); 1/2 tsp Salt (3g); 2 Cups Raw Spanish Peanuts (by volume); 2 tbsp Unsalted Butter (24g); 1 tsp Pure Vanilla; 1 1/2 tsp Baking Soda; Candy Thermometer; Silicone Baking Mat; Silicone Spatula

Rachel Schlueter @rachelmarie

Peanut Brittle

Rachel Schlueter @rachelmarie

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Ingredients

30 minutes

2 CupsSugar (400g)
1 CupLight Corn Syrup (340)
1/2 CupWater (~118ml)
1/2 tspSalt (3g)
2 CupsRaw Spanish Peanuts (by volume)
2 tbspUnsalted Butter (24g)
1 tspPure Vanilla
1 1/2 tspBaking Soda
Special Tools
Candy Thermometer
Silicone Baking Mat
Silicone Spatula

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Steps

30 minutes

1

Set up your baking sheet with a silicone baking mat. If you do not have one, just butter the baking sheet well.
2

Bring sugar, corn syrup, water and salt to a low boil in a medium sauce pan over medium heat.
3

Continue boiling the sugar until it reaches 240 degrees. Stir in peanuts.
4

Keep boiling until temperature reaches 295 degrees. Remove from heat.
5

Quickly stir in butter and vanilla. When combined quickly add baking soda.
6

Immediately transfer to baking sheet. The mixture should be spread out so that it is close to level. Don't mess with it too much or the bubbles from adding baking soda will pop.