Crunchy, salty, and a deep caramel flavor is exactly what you get with this peanut brittle. It’s great on top of ice cream and puddings, or really just eaten as as.
Recipe: Peanut Brittle
Prep Time: 5 minutes Cook Time: 15 minutes Serves: Roughly 1/2 of a 9 x 13 pan
1 cup sugar
1/4 cup water
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup roasted, salted peanuts (or any other nut of choice)
In a medium sized pot, combine sugar, water, butter, salt and corn syrup. Bring to a boil and continue cooking at medium-high heat for roughly 10-15 minutes or until the caramel has turned an amber color and/or reached 275 degrees on a candy thermometer. Stir occasionally.
Turn heat off. Add baking soda and stir with a wooden spoon. The mixture will bubble, so be careful not to burn yourself.
Add peanuts and mix again until the nuts are completely combined with the caramel.
Pour mixture onto a baking sheet lined with parchment paper that has been sprayed with non-stick oil. Spread out as much as you can. It may help to spray your wooden spoon with non-stick oil. The mixture will harden quickly, so don’t move slowly!
Let cool, about 15 minutes. You can enjoy the brittle in large chunks or place into a food processor and grind it into a peanut brittle crumble.
I used this crumble as a layer and topping for The Best Butterscotch Pudding.