Tested and Perfected by Food and Wine

Peanut Brittle

  • SERVINGS: Makes about 1 pound
  • MAKE-AHEAD
  1. 1/4 cup water
  2. 1 cup sugar
  3. 1/8 teaspoon cream of tartar
  4. 1/2 cup light corn syrup
  5. 1 1/2 cups roasted unsalted peanuts
  6. 1 tablespoon unsalted butter
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon baking soda
  1. Oil a large baking sheet. Bring the water to a boil in a saucepan. Add the sugar and cream of tartar and stir over moderate heat until the sugar is dissolved. Wipe the side of the pan down with a wet pastry brush. Stir in the corn syrup and cook over moderately high heat until the syrup is a light honey color and reaches 350° on a candy thermometer. Stir in the peanuts, butter and salt. Off the heat, stir in the baking soda. Immediately spread the mixture on the baking sheet with a wooden spoon. Let cool completely, then break into pieces. Store in an airtight container for up to 1 week.