Holiday Baking Week: Peanut Brittle

A double whammy today, two kinds of brittle. This one is for my dad, who loves this recipe all year long, not just at holiday time. It's also easy to make, though I admit that knowing when to remove the sugar syrup from the stovetop is tricky when you first make it. I bungled up this recipe the first couple of times I made it, removing it too late and then too soon. But if you have a candy thermometer, you can avoid my mistakes.

Peanut Brittle
Yield: 4 servings


Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.

Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.
(Recipe from Martha Stewart Living.)