Peanut Brittle

• 1 cup granulated white sugar
• ½ cup light corn syrup
• ¼ teaspoon salt (omit if using salted peanuts)
• ¼ cup water
• 1 cup shelled peanuts—raw, preferably blanched (skinless)
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon baking soda (optional, see notes, below).

Ingredients for 8 servings (615 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Grease a 9 x 12-inch cookie sheet. Set aside until needed.

2. 2

   Over medium heat, in a heavy 2-quart saucepan, bring the sugar, corn syrup, salt, and water to a boil.

   Stovetop
3. 3

   Attach a candy thermometer to the saucepan with the tip in the mixture.

   Stovetop
4. 4

   Continue heating, stirring occasionally, until the mixture reaches 250°F (120°C).

5. 5

   Add raw peanuts to the mixture. Continue heating and stirring gently until temperature reaches 300°F (150°C).

6. 6

   If you are using roasted peanuts (not recommended), stir these into the mixture now.

7. 7

   Remove from heat. Add butter and vanilla extract. Stir in quickly.

8. 8

   Add baking soda and stir very quickly. The volume of the mixture will double as bubbles form throughout. Be sure the soda is evenly mixed in and does not collect in one spot.

9. 9

   Pour mixture onto cookie sheet.

10. 10

    Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the prepared cookie sheet.

11. 11

    Allow to cool to room temperature.

12. 12

    Break peanut brittle into bite-sized pieces.