Here’s another holiday staple: Peanut Brittle. A sugary candy dotted with salty peanuts. A delightful treat! You better make a double batch, it will go fast!
Best-Ever Nut Brittle Printer-Friendly Recipe
Makes: 2 pounds
2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
Fleur de sel or crushed Maldon sea salt (***optional, I left this out)
Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Set aside.
Combine the sugar, water, butter, and corn syrup in a large saucepan. Bring to a boil over moderately high heat. Stir the mixture occasionally. Continue to heat until the mixture turns a caramel color and is 300 degrees per a candy thermometer.
Working quickly, remove the mixture from the heat and stir in the baking soda (it will bubble up a bit). Immediately stir in the nuts and pour the brittle onto your prepared baking sheet. Press down the mixture into an even layer with the back of a large, oiled spoon. Another option that works well is to cover the brittle with parchment paper and press the bottom of a heavy pan over the top. This presses the brittle down quickly and with little mess. Sprinkle with salt, if desired.
Allow the brittle to cool completely, about 30 minutes. Once the brittle has cooled, break into large chunks. Store in an airtight container at room temperature for up to 1 month. Enjoy!