Breaking up is easy to do, at least when it comes to delicious hard candy like peanut brittle.
Source: Martha Stewart Weddings, Fall 2009
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 3/4 cup cold water
- Pinch of salt
- 2 cups salted peanuts
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
To prepare pan: Spray 9-by-13-inch baking pan with vegetable spray, line with parchment, and spray again. (Use parchment overhang to remove cooled sheets; wrap in plastic, and store flat.)
Bring sugar, corn syrup, cold water, and a pinch of salt to a boil over medium-high heat, stirring until dissolved. Using a damp pastry brush, brush away sugar crystals from side of pan. Cook, swirling occasionally, until it reaches 238 degrees on a candy thermometer. Stir in 2 cups salted peanuts; cook about 6 minutes more, stirring often, until light amber. Stir in vanilla and baking soda (mixture will foam up, so be careful). Immediately pour into pan, and spread evenly. Let cool.