Best Ever Nut Brittle
|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Roasted salted peanuts||12 Ounce|
|Fleur de sel/Crushed maldon sea salt||To Taste|
In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.
Remove from the heat and carefully stir in the baking soda.
The mixture will bubble.
Stir in the nuts, then immediately scrape the brittle onto a large rimmed nonstick bakingsheet.
Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
Sprinkle with salt.
Let cool completely, about 30 minutes.
Break the brittle into large shards and serve.