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 Pure Flake Sea Salt before cracking the brittle sheet into lots of tasty pieces. Happy snappin' season, friends.
Yields 3-1/2 cups
- 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 Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 tsp baking soda
- 2 Tbsp unsalted butter
- 2 tsp pure vanilla extract
- Jacobsen Salt Co. Pure Flake Sea Salt for sprinkling
Lightly grease a baking sheet with nonstick cooking spray or softened butter. Line with parchment paper. Combine the sugar, corn syrup, and 1 cup 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 thick. Sprinkle with our Pure Flake 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.