This classic treat is the perfect balance of salty and sweet and also surprisingly easy to make.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 30 servings (1 Serving: 41 grams)
- 2 cups peanuts, skinless, salted and roasted
- 2 cups sugar
- 2 tbsp water
- 1 tbsp butter, salted
- 1 tbsp corn syrup
- 2 tsp sea salt
- Preheat oven to 375F on Convection mode and line a half sheet pan with parchment paper.
- Roast peanuts for about 8-10 minutes. This double-roasting method will bring out peanut fragrances even more to cut through the sugar sweetness.
- Line an extra half sheet pan with parchment paper sprayed with Pam spray.
- Using a small saucepan, combine sugar syrup ingredients. Heat over medium-high heat, stirring gently using a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stirring gently will avoid splashing mixture onto sides of pan. Once mixture starts to simmer, increase heat to high heat and bring to a boil until it reaches 240F (make sure to use a candy thermometer for this step), without stirring.
- Once temperature reaches, immediately add roasted peanuts, stirring to combine with sugar syrup. Keep mixture on high heat and boil until it reaches 293F, stirring continuously.
- Using a offset spatula, spread mixture evenly onto sheet pan, about 1⁄4 inch thick. Work quickly while spreading mixture because it will start to cool in less than two minutes.
- Let brittle cool completely, at least an hour and break into pieces using hands or a mallet. Store in an airtight container in room temperature or a Sub-Zero refrigerator.
*TIP* While the syrup is cooking, wash away any sugar crystals on sides of pan by using a pastry brush brushing upwards so the sugar crystals do not fall back into mixture.