Peanut Brittle
Ingredients
- 100 gWhite sugar
- 75 gPeanut (unsalted, roasted)
- 15 gUnsalted butter
- 0.5 tspBaking soda
- 0.5 tspVanilla extract
- 0.5 pinchFleur de sel
- 50 mlCorn syrup
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature. Avoid the fridge, as humidity will make the caramel sticky.
