Brittle is something I have worked on. The nice thing is that with each recipe you get better at it and more comfortable. I finally decided that my expensive digital candy thermometer just wasn’t doing it good enough and went down and got a cheap $5 old school one. Not sure why the fancy one works so awful, but I am going to return it back to said over priced kitchen gadget store – I had been suspicious that it wasn’t doing it right so had watched the color of syrups and the smell, instead of relying on it. Turns out it was coming in 30° under! Sigh. But not to worry, everything came out fine since I paid attention to it 😉
- 2 cups granulated sugar
- 1 cup corn syrup
- 3/4 cup cool water
- 1/2 tsp kosher salt
- 2 cups honey roasted peanuts
- 2 Tbsp unsalted butter
- 2 tsp baking soda
Line a cookie sheet with parchment paper, cut to fit. Spray a metal spatula with cooking spray.
In a heavy tall saucepan heat the sugar, corn syrup, water and salt to a boil over medium heat, stirring often. Clip a candy thermometer to the side and let cook till it reaches 250°(hard ball), add in the peanuts and cook to 300° (hard crack), stirring often with a clean wooden spoon. Take off the stove, take out the thermometer, stir in the butter, then the baking soda. Beat in quickly then immediately dump out on the prepared pan and start spreading with the spatula. Brittle sets up quickly!
Let cool for at least 4 hours (preferably overnight). To break gently drop the pan on your counter a couple of times and it will shatter into pieces.
– To remove the hard candy in your pan and on your tools soak in very hot water and it will melt. If your tap water isn’t high enough you can fill the pot with water and bring to a boil.