Homemade peanut brittle is rewarding and delicious!
- 2 cups sugar
- 1/3 cup corn syrup
- 2 cups honey roasted peanuts, crushed or roughly chopped
- 6 tablespoons butter, cut into small cubes
- Large flake salt such as Maldon, optional
- Prepare a large sheet pan with a layer of parchment paper. Have a rolling pin and another piece of parchment paper standing by.
- Roughly chop the peanuts and cut the butter into small cubes. Have both standing by as well, along with the Maldon salt if using.
- Melt sugar and corn syrup together over medium heat in a large saucepan. Stir occasionally as the sugar melts and the color begins to turn golden. Heat until mixture becomes very well liquefied and turns a rich amber color. Stir more often towards the end as the mixture will brown from the bottom up and stirring helps get a better idea of the change.
- Remove from heat, stir in nuts and then butter. I like to switch to a whisk or fork at this time to help incorporate the butter more easily. Working quickly, stir until butter is fully incorporated, then pour out onto the prepared sheet pan. The mixture should be viscous enough that you can spread it into a thin layer easily with your spatula, but if it begins to cool too quickly, you can cover it with the extra sheet of parchment paper and use the rolling pin to spread it into a thin sheet. Remove the parchment to let it cool.
- Sprinkle over the top with Maldon salt, if using. Let brittle cool to room temp, then break apart into small pieces and store in an air tight container.