Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. For a Caribbean twist, add 1 cup shredded coconut along with cashews.
Martha Stewart Living, December 2001
- Yield Makes one 9-by-13-inch pan
- Unsalted butter, room temperature, for baking sheet
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 3/4 cup cold water
- Pinch of table salt
- 2 1/2 cups dry-roasted peanuts
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- Vegetable oil, for spatula
- Brush a 9-by-13-inch rimmed baking sheet with butter; set aside. Combine the sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches the softball stage on a candy thermometer (238 degrees). Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color.
- Carefully stir in the vanilla and baking soda. The mixture will foam up in the pan.
- Pour the mixture onto the prepared baking sheet, and quickly spread into a 1/2-inch-thick layer with an oiled metal spatula. Set the tray aside until completely cool.
- Break brittle into pieces; store in an airtight container at room temperature up to 1 month.
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