Checking the ingredient list, there's nothing here that runs afoul of a gluten free kitchen — sugar, corn syrup, butter, peanuts, and vanilla are all naturally in the clear, which makes this a genuinely easy win. The real magic happens on the stove: sugar, corn syrup, and water cook down into a deep amber syrup, hitting that precise hard-crack stage before raw peanuts get stirred in for crunch in every shard. A quick hit of butter and vanilla off the heat, then baking soda whipped in for that signature light, aerated snap, and you're racing the clock to spread it thin before it sets. Finished with a scatter of flaky sea salt, it cools into glossy, amber sheets that shatter into crisp, nutty pieces. It's a great one to keep in your gluten free candy rotation, whether you're gifting it in jars or breaking it up for snacking straight off the tray.
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Line a large rimmed baking sheet with a silicone mat or lightly greased parchment paper and set it near the stove. Measure out the baking soda, vanilla extract, and butter and have them ready — the final steps move fast.
Combine the sugar, corn syrup, water, and salt in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, then clip a candy thermometer to the side of the pan. Brush down any sugar crystals on the sides of the pan with a wet pastry brush.
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