Recipes Peanut Brittle Be the first to rate & review! Plus: Ultimate Holiday GuidePlus: More Dessert Recipes and Tips By Gale Gand Gale Gand Gale Gand is an acclaimed and award-winning pastry chef who has opened five restaurants, written eight cookbooks, and hosted Sweet Dreams, the first dessert cooking show to air nationally. She has been cooking, writing, and teaching about desserts and cooking for almost 25 years. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 pound Ingredients ¼ cup water 1 cup sugar ⅛ teaspoon cream of tartar ½ cup light corn syrup 1 ½ cups roasted unsalted peanuts 1 tablespoon unsalted butter ½ teaspoon salt ½ teaspoon baking soda Directions 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. Rate it Print