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Salted Peanut Brittle

SLAB This easy and impressive brittle, which incidentally makes a great edible gift, was GFF contributor Eric Lundy's answer to the question of how to best garnish chocolate pot de crème. To avoid burning yourself, use oven mitts while stirring and pouring the brittle onto the pan. Also, don’t double the recipe; make one batch at a time. Brittle can be stored at room temperature in an airtight container for 2 weeks.
Servings 1 9 BY 12-INCH SLAB

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup raw peanuts
  • 1 tsp baking soda
  • 1 1/2 tsp sea salt (flakey, such as Maldon brand)

Instructions

  1. Line a rimmed baking sheet with parchment paper. In a medium, heavy saucepan (not nonstick) over medium-high heat, combine the sugar, corn syrup, and peanuts and cook, stirring constantly with a heatproof spoon, until the peanuts begin to turn light brown and start to give off a nutty aroma, 7 to 10 minutes.

  2. Remove the pan from the heat, add the baking soda and salt, and stir well. Be careful: The hot mixture will briefly foam up a bit.

  3. Working quickly and wearing oven mitts or using potholders, pour the mixture onto the prepared pan and spread out with a spoon. Sprinkle with more salt if you like. Let cool, then break into bite-size pieces.