Peanut Brittle

An amber caramel that snaps between the teeth, releasing the crunch of roasted peanuts. The texture is light and aerated thanks to the baking soda, with a touch of salt to balance the sweetness.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 281
• Protein: 4 g
• Carbs: 38 g
• Fat: 12 g

Ingredients

• 100 g White sugar
• 75 g Peanut ( unsalted, roasted )
• 15 g Minimum butter sweet
• 0.5 tsp Baking soda
• 0.5 tsp Vanilla extract
• 0.5 pinch Fleur de sel
• 50 ml Corn syrup

Instructions

1. Preparing the surface

   Line a baking sheet with parchment paper. Lightly grease it with a bit of butter to ensure the caramel doesn't stick once cooled.

2. Cooking the caramel

   In a heavy-bottomed saucepan, combine the white sugar with 50ml of water and corn syrup. Heat over medium heat until the mixture reaches 150°C (300°F). The syrup should turn amber and smell like cooked sugar.

3. Final roasting

   Add the peanuts and fleur de sel. Continue cooking, stirring constantly, until the thermometer reads 155°C (310°F). Peanuts should be well coated and the caramel a deep golden brown.

4. The expansion

   Remove from heat. Immediately add the butter, vanilla extract, and baking soda. Stir vigorously: the mixture will foam and double in volume, which creates the air bubbles.

5. Spreading and cooling

   Immediately pour onto the prepared sheet. Spread quickly with a spatula without pressing too hard to maintain lightness. Let set completely before breaking into irregular pieces.

Chef's tips

• Use a candy thermometer; it's the only way to get the perfect texture without burning the sugar.
• Act fast once you add the baking soda; the caramel sets in a matter of seconds.

Storage

Store in an airtight container at room temperature. Avoid the fridge, as humidity will make the caramel sticky.