Peanut Brittle with a Thin, Crisp Candy Snap

Peanut brittle relies on a measured sugar temperature rather than a fixed boiling time. Baking soda creates tiny bubbles that make the hard candy easier to bite, and roasted peanuts add flavor without needing to cook in the syrup. Prepare the pan and every ingredient before turning on the heat.Why this method worksAt hard-crack temperature, enough water has evaporated for the syrup to set crisp. Guessing by color can lead to sticky candy or burnt sugar; use a properly positioned candy thermometer without touching the pan base.Ingredients: what to choose and whyCorn syrup: Light corn syrup helps resist crystallization. Golden syrup or honey changes flavor and behavior and is not a direct promise of the same result.Peanuts: Use roasted unsalted peanuts for this method. Raw peanuts need a different cooking sequence.Safety: Sugar syrup causes severe burns. Use a stable work surface, dry equipment and a long-handled utensil. Never test hot candy with your fingers.Illustrative view of…

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