The Quest for the Perfect Peanut Brittle (Butterfinger Edition)

👩‍🍳 Instructions

1. 1

   Line a large baking sheet (approx. 13x18 inches) with a silicone baking mat or parchment paper. Have all your measured ingredients ready and within reach of the stove.
2. 2

   In a heavy-bottomed 3-quart saucepan, combine the sugar, light corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely.
3. 3

   Once the mixture comes to a boil, stop stirring. Insert a candy thermometer, ensuring it does not touch the bottom of the pan. Cook without stirring until the syrup reaches 250°F (121°C).
4. 4

   Add the roasted peanuts to the syrup. Continue cooking, stirring constantly with a heat-proof spatula, until the mixture reaches 300°F (149°C). The syrup will turn an amber color.
5. 5

   Immediately remove the pan from the heat. Quickly stir in the butter, vanilla extract, and salt until combined.
6. 6

   Pour in the baking soda mixture (baking soda dissolved in water). Stir vigorously for about 10-15 seconds. The mixture will foam up and lighten in color significantly. Work quickly to incorporate.
7. 7

   Immediately pour the hot, foamy brittle onto the prepared baking sheet. Using the back of a heat-proof spatula or a buttered knife, gently and quickly spread the brittle as thinly as possible. Work fast, as it hardens rapidly.
8. 8

   Allow the brittle to cool completely at room temperature for at least 1-2 hours, or until it is firm and cool to the touch. Do not refrigerate.
9. 9

   Once completely cooled, lift the brittle off the mat or parchment paper. Break it into irregular pieces. Store in an airtight container at room temperature for up to 2-3 weeks.