Classic Peanut Brittle

Instructions

1. 1

   Prepare your workspace before you start cooking — candy moves fast. Grease a large rimmed Baking Sheet generously with Butter or Cooking Spray, or line it with a Silicone Baking Mat. Set it on a heatproof surface near the stovetop. Measure out the Butter, Baking Soda, and Pure Vanilla Extract and have them within arm's reach.

2. 2

   In a large, heavy-bottomed Saucepan (at least 3-quart), combine the Granulated Sugar, Light Corn Syrup, Water, and Salt. Stir over medium heat until the Granulated Sugar is fully dissolved, about 3–4 minutes. Attach a Meat Thermometer to the side of the pan, making sure the tip doesn't touch the bottom.

3. 3

   Increase the heat to medium-high and bring the syrup to a boil without stirring. Cook until the thermometer reads 280°F (soft crack stage), about 8–10 minutes.

4. 4

   Add the Peanuts to the boiling syrup and stir constantly with a Wooden Spoon or heatproof Silicone Baking Mat. Continue cooking and stirring until the thermometer reaches 300–305°F (hard crack stage), another 5–8 minutes. The mixture will turn a deep golden amber color.

5. 5

   Remove the pan from the heat immediately. Working quickly, add the Butter, Pure Vanilla Extract, and Baking Soda all at once. Stir vigorously — the mixture will foam up dramatically, which is what creates the brittle's light, airy texture. Stir until the Butter is fully melted and combined, about 15–20 seconds.

6. 6

   Immediately pour the mixture onto the prepared Baking Sheet. Using two forks or the back of a greased Spatula, quickly spread and stretch the brittle as thin as possible before it sets. Work fast — you have about 60–90 seconds before it begins to harden.

7. 7

   If using, sprinkle Flaky Sea Salt evenly over the top while the brittle is still hot. Let the brittle cool completely at room temperature until fully hardened, at least 30 minutes. Do not refrigerate — moisture will make it sticky.

8. 8

   Once fully cooled and set, break the brittle into irregular shards by hand or by lifting one end of the Baking Sheet and letting it crack on the surface. Store in an Airtight Container at room temperature, layered between sheets of Parchment Paper.