Turrón de cacahuete

Prepare Sheet Tray:

1. Lightly grease or line of full sheet tray with parchment paper or a silicone baking mat. Set aside.

Cook Sugar Syrup:

1. In a heavy-bottomed saucepan, combine sugar, corn syrup, water, and salt.
2. Stir to dissolve sugar and bring to a boil over medium heat without stirring further.

*Add peanuts

1. Once the mixture reaches approx, 275°F (soft crack stage), stir in the peanuts.
2. Continue to cook, stirring occasionally, until it reaches 300°F (hard crack stage) and the mixture is deep golden brown.

Finish & Pour:

1. Remove from heat and immediately stir in butter, baking soda, and vanilla extract. The mixture will foam and lighten in color.
2. Quickly pour onto the prepared sheet tray and spread thin with a greased offset spatula.

Cool & Break:

1. Allow brittle to cool completely at room temperature.
2. Once set, break into shards or desired portion sizes.