Peanut Brittle
by Marc Matsumoto on Mar 9, 2015
This recipe leaves out baking soda for a sweeter taste. If the candy gets too hard, leave it in a sealed container for a week to get a delicate, brittle quality.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
- Course
- Dessert
Ingredients
- 1 cup peanuts, unroasted, unsalted
- 1/2 cup granulated sugar
- 1 tablespoon corn syrup (or other invert sugar)
- 2 tablespoons water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt
Instructions
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Prepare a baking sheet lined with parchment paper or a silicone mat.
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Add the peanuts, sugar, corn syrup and water to a heavy bottomed pot and heat over medium-high heat.
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Heat, stirring constantly until the sugar and peanuts are a caramel brown.
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Remove the pot from the heat and add the butter and vanilla extract, stirring until the butter is fully incorporated.
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Pour the mixture onto the prepared baking sheet, and spread it out so there are no mounds of peanuts.
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Let this cool completely and then sprinkle with the salt.
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Break up the peanut brittle, and store it in an airtight container.