Caramel-Vanilla Peanut Brittle

By: Hannah Lee Leidy
Photo by Penny De Los Santos

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Makes about 24 (2-inch) pieces

  • 1 vanilla bean
  • ⅓ cup water
  • ½ cup light corn syrup
  • 1 cup sugar
  • 4 tablespoons unsalted butter or refined coconut oil
  • ¾ teaspoon baking soda
  • ¼ teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 1 rounded cup dry-roasted or honey-roasted peanuts (salted if you like)

1. Split vanilla bean lengthwise with a paring knife and scrape seeds from each half; reserve pod for another project. Combine water, corn syrup, sugar, butter, and vanilla seeds in a 3-quart, stainless steel saucier set over medium-low heat and gently stir with a fork until clear syrup is bubbling hard around the edges, about 5 minutes. Increase heat to medium-high, and cook, without stirring, until the syrup is golden, about 10 minutes.

2. Meanwhile, lightly grease an aluminum baking sheet. Measure baking soda and salt into a ramekin.

3. When the candy is ready, turn off heat and stir in baking soda and salt with a heat-resistant spatula. Stir in peanuts, then scrape onto prepared baking sheet and spread into a roughly 12-by-8-inch layer. Cool to room temperature, about 1 hour.

4. Chop or break brittle into 2-inch pieces. In an airtight container, peanut brittle will keep for about a month at room temperature, or up to 6 months in the freezer.

  • Adapted from BraveTart by Stella Parks, Norton 2017.

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