entertaining by the bay

casual cooking and living

Peanut Brittle

Adapted from "Craft of Cooking" by Tom Colicchio
Makes one 10 x 15 - inch pan

2 cups sugar
1/4 pound unsalted butter
6 tablespoons corn syrup
1/2 teaspoon baking soda
3/4 pound shelled dry roasted salted peanuts
1 1/2 teaspoon sea salt
extra coarse sea salt to top - Maldon preferred

Directions
Line a rimmed baking sheet with non-stick aluminum foil or non-stick baking pad. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take several minutes depending on the heat, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the peanuts. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. Sprinkle with the coarse sea salt. Let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.