| 400g Granulated Sugar | |
| 240ml Light Corn Syrup (320g) | |
| 120ml Water | |
| ½ tsp Salt | |
| 170g Butter - cubed and softened to room temperature | |
| 260g - Dry Roasted Peanuts | |
| 1 tsp Vanilla Extract | |
| 1 tsp Baking Soda |
| 1. | Lightly grease a large baking sheet (13×18”) with butter. Line it with parchment paper and lightly butter the paper. Make sure all of your ingredients are measured out and ready to go before you start. |
| 2. | In a medium, heavy-bottomed saucepan with tall sides (at least 4-quarts), stir gently to combine the sugar, corn syrup, water, and salt. Scrape the sides of the pot with a rubber spatula to clean any sugar off the sides. Clip a candy thermometer on the side of the pot (making sure that it doesn’t touch the bottom). Place the pan over medium heat. |
| 3. | Bring the mixture to a boil, gently stirring occasionally until the sugar is fully dissolved, for 6 to 10 minutes, until it reaches 120°C. |
| 4. | Immediately add the butter and stir constantly until it melts. Let the mixture return to a boil. |
| 5. | Cook for another 12 to 15 minutes, or until the mixture reaches 140°C, then stir in the peanuts. Cook, stirring slowly but consistently, until the temperature reaches 150°C. |
| 6. | Remove the pan from heat and immediately add the vanilla and baking soda. Stir well to combine. (The mixture will bubble up quite a bit, so don’t be alarmed.) Immediately pour the mixture onto the prepared baking sheet and quickly spread it out using a spatula. The brittle should completely cover the sheet pan and be thinner than the peanuts embedded in it. |
| 7. | Allow the brittle to cool completely, about 45 minutes, before breaking into pieces. |