Peanut Brittle

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

butter, softened, for baking sheet
2 cups sugar
1 pinch sea salt
1½ cups peanuts (7 oz)
vegetable oil, for spatula

Butter a rimmed baking sheet; set aside. Stir together sugar, ½ cup water, and the sea salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.

Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to ½” thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces.

Makes 4 servings.

Cook's Note: Use a medium-size saucepan (wider rather than taller) that does not have a nonstick coating.