Modes

Ingredients

• 1 cup granulated sugar

• ½ cup light corn syrup

• ¼ cup water

• ¼ cup (½ stick) unsalted butter, cubed

• 1 cup dry-roasted peanuts

• 1 teaspoon vanilla extract

• ½ teaspoon fine sea salt (reduce if peanuts are salted)

• 1 teaspoon baking soda

Instructions

Prepare the Surface

Line a rimmed baking sheet with a silicone mat or greased parchment. Keep it warm in a 250 °F Wolf Oven.

Start the Syrup

In a heavy saucepan, combine sugar, corn syrup, and water. Stir until the mixture resembles wet sand, then bring to a gentle boil over medium heat without stirring.

At 240 °F, add butter and let it melt, swirling the pan occasionally to mix.

Cook to Hard-Crack

Continue boiling until the syrup reaches 300–305 °F and turns deep amber. Stir gently only after 260 °F to prevent scorching.

Finish the Brittle

Remove from heat and quickly stir in peanuts, then add vanilla, salt, and finally baking soda. The mixture will foam and lighten in color.

Pour and Spread

Immediately pour the mixture onto the warm sheet and spread to about ¼-inch thickness with a greased spatula.

Cool and Crack

Let cool completely, about 20 – 25 minutes. Flex the sheet to release and snap into pieces.

Store airtight for up to three weeks.