Rye Free Peanut Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

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Ingredients

12 servings

1 ½ cups granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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¾ cup light corn syrup
¼ cup water
2 tbsp unsalted butter
½ tsp fine salt
2 cups raw or roasted unsalted peanuts
1 ½ tsp baking soda
1 tsp pure vanilla extract
flaky sea salt, for sprinkling (optional)

Instructions

1
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.
2
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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