Name: Peanut Brittle
Total time: 1 h 45 min
Ingredients: 1 teaspoon baking soda; 1 teaspoon kosher salt; ½ cup water; 6 tablespoons unsalted butter; 1½ cups (10½ ounces/298 grams) sugar; 1¼ cups corn syrup; 2 cups salted dry-roasted peanuts; 1 teaspoon flake sea salt

Why This Recipe Works

We wanted a peanut brittle with balanced sweetness, plenty of peanuts, and a crackly-crisp texture that was equally great for snacking or gifting. To get there, we started by cooking a mixture of water, butter, corn syrup and sugar until it reached 325 degrees on an instant-read thermometer. We opted to stir in hot peanuts at this point to avoid dropping the temperature of the sugar mixture and causing it to seize. Then we added baking soda, which caused the mixture to foam immediately and then set up into a candy with little air pockets, making it crisp and not too hard. Using a greased spatula to spread the hot sugar mixture onto a prepared rimmed baking sheet prevented a sticky mess. Finally, we sprinkled the brittle with flaky sea salt and let the mixture sit to firm up before breaking it into pieces.

Before You Begin

You will need a digital instant-read thermometer and two silicone spatulas for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Grease rimmed baking sheet, line sheet with parchment paper, and grease parchment. Grease silicone spatula and set aside. Combine baking soda and salt in small bowl; set aside.

Combine water and butter in large saucepan and cook over medium-high heat until butter is melted. Pour sugar and corn syrup into center of saucepan, taking care not to let sugar granules touch sides of saucepan. Gently stir with second silicone spatula until all sugar is moistened. Bring to boil and cook, without stirring, until syrup has faint golden color and registers 300 degrees, 10 to 15 minutes.

Meanwhile, line second rimmed baking sheet with parchment. Spread peanuts in even layer over sheet and bake until lightly toasted, about 5 minutes. Keep peanuts warm on sheet.

Once syrup reaches 300 degrees, reduce heat to medium-low and continue to cook, gently swirling saucepan, until syrup is amber-colored and registers 325 degrees, 4 to 6 minutes longer. Using parchment as sling, add peanuts; stir until combined. Off heat, stir in baking soda mixture. Working quickly, transfer mixture to prepared sheet and smooth into even layer with prepared greased spatula. Sprinkle with flake salt. Let cool completely, about 1 hour. Break brittle into rough squares. Serve. (Brittle can be stored in airtight container at room temperature for up to 2 weeks.)