Peanut Brittle

Directions:

• Measure out all the ingredients. This goes quick at the end so you want to have everything ready.
• Prepare a sheet pan by coating with butter or cooking spay to keep the brittle from sticking.
• In a 7 quart pot, add the sugar, corn syrup & water. Stir to combine well.
• Turn the burner on high and do NOT stir until the temp reaches 270 degrees (hard ball).
• Add the peanuts and stir fairly consistently until the temp reaches 300 degrees.
• Turn the heat off and add the remaining ingredients, stirring to combine. The mixture will rapidly aerate (think of a baking soda volcano from science class).
• Quickly pour the brittle on to the baking sheet and spread with a silicone spatula.
• Allow to cool for 30-60 minutes.
• Once cooled, use a butter knife to pry up the edges and break into pieces.

Notes:

• A candy thermometer is a key piece of equipment to have. A simple one like this at Walmart for $5 works great.
• Once the sugar gets to 270 degrees it is stable enough to stir. Don't stir before that point.
• If you have not experienced chili crisp, read this article from Serious Eats. This is a great ingredient for all sorts of Asian cooking to add a ton of flavor and just the right amount of heat.
• A wooden spatula will work fine for the stirring and spreading, but a silicone spatula will work a little easier.

Variations to try:

• Add 4 tbs bourbon when you add the vanilla