- 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