Peanut Brittle

Steps

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1. 1
   In a medium heavy-bottomed pot with thick sides, combine 2 cups of granulated sugar, half a cup of water, 1 cup of corn syrup, and half a teaspoon of salt. The heavy bottom helps conduct heat evenly and prevents scorching.
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2. 2
   Prepare all mise en place before heating: butter your baking sheet, measure out 2 cups of dry roasted peanuts in a bowl, cut 3/4 cup of softened butter into cubes, and set out 1 teaspoon of baking soda and 1 teaspoon of vanilla. Have everything ready next to your stove since the cooking happens quickly.
   ▶ ≈1:52
3. 3
   Over medium heat, gently stir the sugar mixture occasionally until the sugar dissolves. If any sugar crystals form on the pot rim, wipe them down with a wet pastry brush to prevent crystallization. Attach a candy thermometer to the pot.
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4. 4
   Continue heating without stirring, watching the thermometer carefully. Once the temperature reaches 250°F, add the cubed butter and stir constantly until it melts and the mixture returns to a boil. This will take several minutes.
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5. 5
   Let the mixture continue boiling until the thermometer reads 280°F. Watch closely and stir occasionally. The color will darken as the caramel develops.
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6. 6
   At 280°F, add the 2 cups of dry roasted peanuts and stir slowly but consistently to distribute them evenly throughout the hot caramel. The peanuts may clump initially, but continue stirring to break them apart.
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7. 7
   Remove the pot from heat immediately when the thermometer reaches 305°F (hard-crack stage). Add 1 teaspoon of vanilla extract and 1 teaspoon of baking soda, then stir well. The mixture will bubble and foam—this is normal.
   ▶ ≈6:06
8. 8
   Immediately pour the hot brittle mixture onto the buttered baking sheet. Work quickly as it sets rapidly. Use the back of a spoon or a silicone spatula to spread the mixture into a thin, even layer across the entire pan.
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9. 9
   Sprinkle flaky salt over the top of the warm brittle while it's still soft. This adds a pleasant salty-sweet contrast. If you used salted peanuts, adjust the amount of extra salt accordingly.
   ▶ ≈7:10
10. 10
    Allow the brittle to cool completely at room temperature for about 45 minutes. Once fully cooled and set, lift it out of the pan, remove the parchment paper, and break it into bite-sized pieces by hand.
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11. 11
    Store the cooled peanut brittle in an airtight container or paper bag in a dry place. It will keep for about 3 weeks at room temperature or can be frozen in an airtight container for up to 3 months.
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