Classic Peanut Brittle

• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 4 tablespoons unsalted butter
• 2 3/4 cups shelled, unsalted and split Virginia peanuts
• 1 1/2 teaspoons baking soda
• 2 or 3 pinches sea salt

Line two large baking sheets with nonstick silicone baking mats or parchment paper sprayed with vegetable-oil cooking spray.

Lightly coat the sides of a large, deep saucepan with cooking spray. Combine the sugar, corn syrup, water, and butter in the pan. Cook over medium heat until the mixture boils. Clip a candy thermometer to the inside of the pan; do not let the tip of the thermometer touch the bottom of the pan. Lower the heat and cook the sugar mixture to 275°F, about 25 to 30 minutes; the mixture will be very bubbly. Stir regularly throughout the cooking.

Stir in the peanuts and continue cooking until the mixture reaches 295°F. Working quickly, remove the pan from the heat and add the baking soda, stirring to blend. Pour the hot candy onto the lined baking sheets; it should be 1/4 to 1/2 inch thick. While the brittle is still warm, sprinkle with the sea salt.

Let the brittle cool until completely firm, about 2 hours. Crack the brittle into 2- to 3-inch pieces.

Note: this brittle will keep in an airtight container at room temperature for up to 2 weeks.  Other nuts, like cashews or pecans, can be substituted for the peanuts.

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Classic Peanut Brittle is excerpted from Sweet Home Café Cookbook © 2018 by NMAAHC, Albert Lukas, and Jessica B. Harris. Photography © 2018 by Scott Suchman. Reproduced by permission of Smithsonian Books. All rights reserved.