Peanut Brittle

Ingredients

Serves 20

• Nonstick cooking spray
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 1/2 teaspoon baking soda
• 3 cups salted dry-roasted peanuts (about 1 pound)

Directions

1. Line a rimmed baking sheet with parchment and lightly coat with cooking spray. In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.

From Everyday Food, December 2010 | Send Me a Free Preview Issue Now!

Helpful Hint

Store brittle in an airtight container at room temperature, up to 3 weeks.

Read more at Marthastewart.com: Peanut Brittle - Martha Stewart Recipes