Peanut Brittle

Recipe View Prepare your workspace: Lay out several sheets of parchment paper or lightly greased foil on a countertop or baking sheet. (5 minutes)

Recipe View Combine ingredients: In a large, heavy-bottomed skillet, combine the granulated sugar, light corn syrup, and water. (2 minutes)

Recipe View Cook the mixture: Place the skillet over medium-high heat and stir constantly until the sugar dissolves. Continue to cook, stirring occasionally, until the mixture reaches the hard-crack stage (250-265°F or 121-129°C on a candy thermometer). This will take approximately 10-15 minutes. If you don't have a candy thermometer, test by dropping a small amount of the syrup into a glass of ice water. It should form hard, brittle threads.

Recipe View Incorporate the peanuts: Once the mixture reaches the hard-crack stage, add the raw Spanish peanuts. Stir constantly to ensure the peanuts are evenly coated. Continue cooking for another 2-3 minutes, or until the mixture turns a light golden brown.

Recipe View Add baking soda: Remove the skillet from the heat and quickly stir in the baking soda. The mixture will foam up rapidly. Stir until the baking soda is fully incorporated. (1 minute)

Recipe View Pour and cool: Immediately pour the peanut brittle mixture onto the prepared parchment paper or foil. Spread it into a thin, even layer using a heat-resistant spatula or offset spatula. (2 minutes)

Recipe View Break and enjoy: Allow the peanut brittle to cool completely. Once cooled, break it into bite-sized pieces. Store in an airtight container at room temperature.