This second time around making brittle I like better, it has a snappier texture.
- 1 cup corn syrup
- 1 cup granulated sugar
- 1/4 cup cool water
- 2 Tbsp unsalted butter
- 1 1/2 cups honey roasted peanuts
- 1 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 corn syrup, sugar, water and butter to a boil over medium heat, stirring often. Clip a candy thermometer to the side and let cook till it reaches 280°(soft crack), 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 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.