Oh My Peanut Brittle

I’ve never been a very big fan of peanut brittle but I made a batch just before Christmas because it’s easy to make and gluten free. I sampled it when it was still pretty hot and it was delicious! I was really surprised. I could barely let it cool down before taking more bites. I sent a box of it with my stepkids when they went to their mom’s house last week. The same day, we received a text from her saying, “We’re going to need more of that peanut brittle.”

Martha Stewart’s Peanut Brittle

1 Tbsp. unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts
1 cup sugar
1 cup light corn syrup
1 Tbsp. baking soda

Butter a large jelly pan and set it aside. Combine peanuts, sugar, and corn syrup in a medium saucepan and bring to a boil, stirring constantly. Insert a candy thermometer and stop stirring. When the temperature reaches 295°F, remove from heat. Stir in the butter and baking soda. It will foam and look like a science experiment. Pour it quickly (and I do mean quickly because it hardens right away!) onto the buttered pan. Using buttered fingers (careful, it’s hot!) and/or a buttered metal spoon, spread the brittle in the pan. Work fast! Allow it to cool to harden completely, about 45 minutes. Break into pieces. It’ll keep for about 2 weeks in an airtight container but there is no way you won’t eat it all up before then!