Classic Peanut Brittle
by Dorothy MJ Ferreria
total time 35 mins prep 10 mins cook 25 mins yield6-8
3/4 cup Coarsely chopped peanuts
1 cup White sugar
1/4 tsp Sifted baking soda
1 Tbsp Salted butter
Additional butter to grease rolling pin and cookie sheet
Toast peanuts over low heat in a non-stick pan until light golden brown. Set aside. Grease rolling pin and cookie sheet with butter before caramelizing sugar. As an option, line cookie sheets with silicone baking mat for a less oily candy.
In a non-stick pan, over low heat, caramelize sugar until light golden brown. Working quickly, add baking soda and nuts. Once blended, add butter and mix well. Pour onto the prepared cookie sheet. Using a greased rolling pin, roll to desired thinness while hot. Allow to cool and then cut into irregular pieces. Pack in an airtight container and keep at room temperature.