This recipe works well with peanuts, cashews, or just about any other kind of nut.
Watch the video here.
Ingredients
220 grams (1 cups) of granulated sugar
170 ml (1/2 cup) of light corn syrup
59 ml (1/4 cup) of water
220g (1.5 cups) of peanuts
1/4 tsp of salt. If you’re using salted peanuts, you can leave this out.
115g (1/2 cup) of room temperature butter
1/2 tsp of baking soda
Directions
Line the inside of one of the sheet pans with SilPat or greased parchment. Or you can grease the pan directly, if you prefer.
(Optional) Liberally grease the underside of the other sheet pan with canola oil, butter, shortening, etc.
Place the saucepan over medium heat and add the sugar, corn syrup, salt, and water.
Stir until the sugar is dissolved.
Add the butter and continue cooking, stirring occasionally.
Once the mixture comes to a boil, put a lid on the pan to wash any sugar from the sides.
After a minute or two, remove the lid and put the thermometer in the pan.
When the mixture reaches 280 degrees Fahrenheit, mix in the peanuts.
Continue cooking, stirring frequently to keep the peanuts from burning, until the mixture reaches 300 degrees Fahrenheit.
Remove the pan from the stove and remove the thermometer from the pan.
Stir in the baking soda.
Pour the mixture onto the lined sheet pan.
Spread it out with a spoon or spatula.
(Optional) Use the other sheet pan to press the peanuts down into a single layer.
Let it cool, then break the brittle into whatever size you’d like.
