3/4cupbutterroom temp, cut into tablespoon-sized pieces
2cupsdry roasted peanuts unsalted
Line two a large baking sheet with parchment paper, measure out two cups of peanuts and a teaspoon of baking soda. Combine the sugar, water, salt, and corn syrup in a medium-sized pot then stir to combine and place over medium high heat. Clip your candy thermometer in so it does not touch the bottom the bottom of the pot.
Allow to the mixture to come to a boil while stirring occasionally then add the butter and continue stirring.
Once the mixture reaches 280F, add the peanuts in while stirring constantly until the thermometer reads 305F. Remove from heat, stir in the baking soda then immediately dump onto your parchment lined baking sheet and quickly spread out using a spatula. Your brittle should be thinner than the peanuts embedded in it.
Allow brittle to cool for about 10 minutes before breaking into pieces.
Have everything measured out and ready before you start. The brittle comes together very fast and you need to have the peanuts and baking soda ready to dump in.
You can spread the brittle onto a large jelly roll pan or two quarter baking sheets.
Don't overwork the brittle, spread it out thinly right away. You want to keep all those bubbles to make it light and delicate.
You can sprinkle some flaked sea salt over the brittle after it's spread out for an added salty crunch.
Store in an airtight container to avoid humidity making the brittle sticky.