Peanut Brittle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a large baking sheet with parchment paper or a silicone baking mat. (Alternatively, grease it heavily with butter).

Step 2

Measure out all ingredients so they are ready to grab.

Step 3

1. Shell and skin your peanuts until you have 1 ½ cups of clean halves. Set them aside in a small bowl.

Step 4

Combine the sugar, corn syrup, water, and salt in a heavy-bottomed 2- or 3-quart saucepan.

Step 5

2. Place over medium heat and stir constantly until the sugar completely dissolves and the mixture comes to a boil.

Step 6

Clip a candy thermometer to the side of your pan. Make sure the bulb is submerged in the liquid but not touching the very bottom of the pan.

Step 7

Stop stirring and let the mixture boil cleanly until the thermometer registers 300°F (149°C), which is the hard-crack stage. This usually takes 10 to 15 minutes.

Step 8

Remove the pan from the heat immediately once it hits 300°F.

Step 9

Quickly stir in the peanuts and the butter.

Step 10

1. Quickly stir in the baking soda and vanilla extract. The mixture will foam up vigorously, turn lighter in color, and become airy—this is normal and creates the brittle's shatteringly crisp texture. Stir just enough to blend it all together (about 5 to 10 seconds).

Step 11

Pour the foaming mixture immediately onto your prepared baking sheet.

Step 12

Spread it out quickly using a greased metal spatula or the back of a wooden spoon into a thin, even layer. Do not over-scrape or over-spread it, or you will pop the tiny air bubbles that make it brittle.

Step 13

Let it cool completely at room temperature for about 30 to 60 minutes until it is completely hard and cool to the touch.

Step 14

Break the brittle into bite-sized pieces using your hands or the handle of a butter knife.

Step 15

Store Peanuts Brittle in an air tight container.