Peanut Brittle - Master Cookbook Recipe # 380

Instructions

1. Prep the Pan: In a large skillet or medium saucepan, melt the butter over low heat. While it melts, line a medium sheet pan with aluminum foil or parchment paper.
2. Grease: Once the butter is melted, pour about 3 Tbsp of it onto your lined pan and spread it around. This prevents the candy from sticking later.
3. Cook to Crack Stage: Add the remaining ingredients (except the vanilla and baking soda) to the saucepan with the rest of the melted butter. Cook the mixture until it reaches the hard crack stage. You’ll know it’s ready when the mixture turns a beautiful golden brown.
4. The Finish: Working quickly, stir in the baking soda and vanilla. The mixture will foam up,this is normal! Stir well to incorporate.
5. Spread and Cool: Pour the hot mixture immediately onto your prepared sheet pan. Caution: The candy is extremely hot. Use a spatula to spread it out as thinly as possible.
6. Store: Let the brittle cool completely until it is hard. Break it into bite-sized pieces and store them in an airtight container to keep them crispy.