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Bourbon Peanut Brittle

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Makes about 4 cups

Ingredients
  

  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (85 grams) light corn syrup
  • ¼ cup (60 grams) bourbon
  • ¾ cup (99 grams) dry-roasted lightly salted peanuts
  • 1 tablespoon (14 grams) unsalted butter, softened
  • ¾ teaspoon (3 grams) vanilla extract
  • ½ teaspoon (2.5 grams) baking soda
  • Flaked sea salt, for sprinkling

Instructions

  • Line a rimmed baking sheet with a nonstick baking mat.
  • In a medium saucepan, stir together sugar, corn syrup, and bourbon; cook, without stirring, over medium heat until a candy thermometer registers 270°F (132°C). Stir in peanuts. Cook, stirring frequently, until a candy thermometer registers 300°F (149°C).
  • Remove sugar mixture from heat; working quickly, stir in butter, vanilla, and baking soda until butter is melted and mixture is well combined. (Adding the baking soda will cause the mixture to rapidly bubble.) Pour onto prepared pan; using a large of set spatula, quickly spread into a thin layer. Sprinkle with sea salt Let cool completely.
  • Break brittle into shards, and store in an airtight container for up to 3 weeks.

Notes

PRO TIP
When making candy, the sticky nature of hot sugar syrup can lead to severe burns if precautions are not taken. It is important to use the utmost care around the hot syrup. Protect children and pets and wear protective clothing or pot holders when necessary. Furthermore, when making brittle, baking soda will cause the hot sugar to vigorously bubble, so it is important to use a pot that will be large enough to account for this expansion. As tempting as it may be, do not taste or touch the caramelized mixture while it is hot. 
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