Ingredients:

  • 2 cups granulated sugar (400g)
  • 1 cup light corn syrup (330g)
  • 1/2 cup water (120ml)
  • 1/2 tsp salt
  • 2 cups roasted salted peanuts (290g)
  • 2 tbsp unsalted butter, softened (28g)
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp baking soda

Instructions:

  1. Place a silicone baking mat or a heavily buttered rimmed baking sheet on a heat-proof surface. Measure out butter, vanilla, and baking soda to have them ready for the final stage.
  2. In a heavy-bottomed 3-quart saucepan, combine granulated sugar, light corn syrup, and water over medium heat. Stir constantly until the sugar is fully dissolved.
  3. Once the mixture begins to boil, attach a candy thermometer. Continue boiling without stirring until the temperature reaches 230°F (110°C).
  4. Stir in the peanuts. Continue cooking and stirring frequently to prevent burning until the thermometer reaches exactly 300°F (150°C), the hard crack stage.
  5. Immediately remove the pan from the heat. Quickly stir in the softened butter, vanilla extract, and baking soda. The mixture will foam significantly.
  6. Pour the foaming mixture onto the prepared baking sheet. Tilt the pan to let the brittle flow into a thin layer without over-spreading. Use a greased spatula to spread it as thin as possible. Let cool for 30-45 minutes until cold and brittle.