- Soft unsalted butter to grease the baking sheet
- 2 cups sugar
- ¼ cup water
- Pinch salt
- 1 ½ cups lightly crushed salted peanuts
- Vegetable oil to grease the spatula
Butter a rimmed baking sheet and set aside.
Stir together sugar, water and salt in a heavy bottomed saucepan.
Cook over high heat, without stirring for about 3 minutes, until the sugar begins to melt and turns golden.
Continue to cook for about 10 minutes,, stirring occasionally until the sugar has melted and the mixture turns golden amber. (Watch carefully as it can burn easily.)
Remove the pan from the heat. Quickly stir in the peanuts.
Immediately pour the peanut mixture onto a buttered baking sheet. Spread the mixture to ½ inch (about 1 cm thick), using an oiled metal spatul
Allow to cool for 15 minutes. And then break the brittle into pieces. *
This peanut brittle can be stored in an airtight container for up to 2 weeks.
Use a medium sized saucepan that does not have a non-stick coating
If you want even peanut brittle squares, cut the peanut brittle into squares after 5 minutes and then allow to cool for a further 10 minutes, The peanut brittle will break up into neat squares.
(Original recipe from Martha Stewart Living, 2005)