Old Fashioned Peanut Brittle

from ButterYum

makes about 2 pounds

INGREDIENTS

  • 2 cups white granulated sugar

  • 1 cup light corn syrup

  • 16 tablespoons unsalted butter

  • 1/2 cup cold water

  • 1/2 teaspoon fine table salt

  • 1 teaspoon baking soda

  • 1 teaspoon pure vanilla extract

  • 2 cups shelled, salted roasted peanuts

DIRECTIONS

  • Line a half sheet pan with a silpat liner or parchment paper; set aside.

  • In a 4-quart or larger heavy-bottomed saucepan (preferably nonstick) over medium-high heat, combine sugar, corn syrup, butter, water, and salt; bring to a boil, stirring occasionally, and continue cooking for 20-30 minutes until the temperature reaches 300F - 310F on a candy thermometer (hard crack stage).

  • Remove saucepan from heat and vigorously stir in baking soda and pure vanilla extract (don’t be alarmed when hot sugar syrup bubbles ferociously).

  • Quickly stir in peanuts and pour hot mixture immediately onto prepared half sheet pan; use a silicone spatula to spread mixture to about 1/4-inch thickness.

  • Allow brittle to cool completely before breaking into serving size pieces (this can take up to an hour). Store at room temperature in airtight container with parchment or wax paper between layers.

NOTES

  • You can spread the hot brittle mixture on parchment paper or a silpat liner, but I find the silpat liner a bit safer as it doesn’t move around on the sheet pan like parchment has a tendency to.

  • I’ve been able to keep brittle crisp for up to two months. Here are my tips:

    • Make sure the brittle is completely cool before placing in storage container.

    • Be sure storage container is very airtight.

    • When opening storage container, replace lid quickly.

    • Keep brittle away from moisture/humidity (do not store in refrigerator).

    • Use parchment paper or wax paper between layers of brittle to keep the pieces from sticking together.