In a saucepan, mix sugar, corn syrup, and water. Stir and heat until the sugar dissolves at medium heat. Raise heat to medium high and cook until the temperature reaches 260oF.
As soon as desired temperature reaches, slowly add the peanuts, salt and butter. Stir until combined. Lower the heat to medium.
Stir the candy frequently and cook it until temperature reaches 295oF to turn the candy into dark golden color.
When temperature is reached, remove the pan from heat. Add vanilla and baking soda. Stir them to develop a foam texture.
Scrape the candy mixture to a baking sheet lined with aluminum foil.
Allow the brittle to cool down for a while.
When it is pliable to hold, pull the brittle between your hands. Stretch it as thin as possible. When the stretching limit is reached, let it cool down at room temperature for 40 minutes.
Melt the chocolate and pour it on top of the brittle spreading a thin layer over it.
Sprinkle the flake salt and chopped peanuts.
Break the brittle and serve.
Ingredients
Directions
In a saucepan, mix sugar, corn syrup, and water. Stir and heat until the sugar dissolves at medium heat. Raise heat to medium high and cook until the temperature reaches 260oF.
As soon as desired temperature reaches, slowly add the peanuts, salt and butter. Stir until combined. Lower the heat to medium.
Stir the candy frequently and cook it until temperature reaches 295oF to turn the candy into dark golden color.
When temperature is reached, remove the pan from heat. Add vanilla and baking soda. Stir them to develop a foam texture.
Scrape the candy mixture to a baking sheet lined with aluminum foil.
Allow the brittle to cool down for a while.
When it is pliable to hold, pull the brittle between your hands. Stretch it as thin as possible. When the stretching limit is reached, let it cool down at room temperature for 40 minutes.
Melt the chocolate and pour it on top of the brittle spreading a thin layer over it.
Sprinkle the flake salt and chopped peanuts.
Break the brittle and serve.