We made several batches of this to serve to customers in the store one Saturday. We made it on parchment paper. Since we were in a hurry to serve it and it had to be hard to crack, we slipped the parchment paper off the pan onto a shelf in the freezer. It was hard enough to break and serve in a half hour or so.
You will need a candy thermometer. This is the candy thermometer we recommend.
1 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons water
1 cup salted peanuts
1 tablespoon butter
1/2 teaspoon salt
3/4 teaspoon baking soda
Medium coarse Pink Himalayan Salt
Line a baking sheet with parchment paper.
- Mix the sugar, corn syrup and water together in a medium-sized heavy saucepan.
- Stirring often, cook the candy until the temperature registers 290 degrees with your candy thermometer.
- Add the peanuts, butter, and salt. Continue cooking until the mixture reaches 300 degrees.
- Remove the pan from the heat and immediately stir in the baking soda. The baking soda will bubble making the brittle light and airy.
- Pour the cooked candy onto the parchment paper spreading the candy to a thickness just a bit more than 1/4 inch thick. Sprinkle it with salt. Let the candy cool completely and then break it into pieces by striking the candy with a knife handle.
Store in a covered container between sheets of waxed paper or parchment paper to keep it from sticking. (In Idaho, it’s so dry we don’t bother with the paper.)