Candy · Holiday · Sweets

Peanut Brittle


2 cups sugar 

1/2 cup water 

1 stick unsalted butter 

1/3 cup light corn syrup 

1/2 teaspoon baking soda 

12 ounces roasted salted peanuts, cashews, pistachios and/or pecans 

Fleur de sel or crushed Maldon sea salt 

How to Make It

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.

Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.

Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes.

Break the brittle into large shards.

Secret Tip: If you keep your pan in a 200 degree oven it will make spreading the brittle a lot easier.

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