Old-Fashioned Peanut Brittle with a Crisp Snap

What you need

• 400 g (2 cups) granulated sugar
• 240 ml (1 cup) light corn syrup
• 120 ml (1/2 cup) water
• 1/4 tsp salt
• 55 g (4 tbsp) unsalted butter, cut into cubes
• 300 g (2 cups) unsalted roasted peanuts
• 1 tsp baking soda

Method

Restated from the original video

1. 1

   Line a large baking sheet with parchment paper. Measure the butter, peanuts and baking soda and keep them beside the stove, since the last steps move fast.

2. 2

   Combine the sugar, corn syrup, water and salt in a heavy, deep 3 l (3 qt) saucepan. Attach a candy thermometer so its tip sits in the syrup without touching the bottom.

3. 3

   Cook over medium heat, stirring, until the sugar dissolves and the syrup boils, 6-7 min.

4. 4

   Add the butter. Keep cooking, stirring now and then, until the syrup reaches 138 °C (280 °F), 12-15 min.

5. 5

   Stir in the peanuts. Cook, stirring constantly, until the thermometer reads 152 °C (305 °F) and the syrup is deep amber, 8-10 min.

6. 6

   Pull the pan from the burner, then beat in the baking soda. The mixture foams up.

7. 7

   Pour onto the baking sheet right away and spread it with a spatula to a layer about 5 mm (1/4 in) thick. The sugar is dangerously hot, so do not touch it.

8. 8

   Cool completely, about 30 min, then break into pieces. Store in an airtight container.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.