This snappy, salty nut brittle from Jessie Sheehan’s The Vintage Baker is a great option for gifting or holiday party-nibbling. We begin by using our Pure Kosher Sea Salt, then sprinkle with our Flake Finishing Salt before cracking the brittle sheet into lots of tasty pieces. Happy snappin' season, friends.
Yields 3-1/2 cups
INGREDIENTS
- 2 cups [400 g] granulated sugar
- 2/3 cup [210 g] light corn syrup
- 2-1/2 cups [350 g] unsalted honey-roasted peanuts
- 2 tsp Pure Kosher Sea Salt, plus Flake Finishing Salt for sprinkling
- 2 tsp baking soda
- 2 Tbsp unsalted butter
- 2 tsp pure vanilla extract
PROCESS
- Lightly grease a baking sheet with nonstick cooking spray or softened butter. Line with parchment paper.
- Combine the sugar, corn syrup, and 1 cup [240 ml] water in a medium saucepan and bring to a boil over high heat.
- Cook the sugar without stirring, but lift the pan off the heat and swirl its contents periodically to ensure that the sugar cooks evenly.
- Continue to cook until the mixture darkens to a deep amber color, about 15 minutes (12 minutes for a golden amber, if you prefer a lighter, more sweet-tasting brittle).
- Remove the pan from the heat and immediately add the nuts. Stir, and add the kosher salt, baking soda, butter, and vanilla. Stir again until incorporated.
- Pour the mixture onto the prepared baking sheet and, using a small offset spatula or a butter knife greased with nonstick cooking spray or softened butter, smooth out the mixture until it is 1/4 to 1/2 in [6 to 12 mm] thick. Sprinkle with flaky sea salt. Place the baking sheet in the freezer for 20 minutes, or on the counter for 1 hour, until the brittle has hardened.
- Crack it into pieces and serve immediately or store in an airtight container on the counter for up to 3 weeks.