Peanut Brittle with Pretzels
Ingredients
2
c
sugar
1/2
c
honey
1/2
c
Water
2
Tbl
unsalted butter
1
tsp
baking soda
2
tsp
vanilla extract
2
c
lightly salted
roasted peanuts
2
c
slightly crushed pretzels
Instructions
Line a baking sheet with sides with parchment paper, and grease the top of the parchment paper.
Combine sugar, honey and water in a large pot fitted with a candy thermometer.
Stir to dissolve the sugar while slowly heating up.
Over low heat, gradually until the temperature until it almost reaches 275˚F.
Quickly, stir in peanuts and pretzels until well coated.
Continue heating over medium until the mixture reaches 300˚F.
Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine.
The mixture will bubble up and set quickly.
Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the spatula.
Cool completely.
Break into bite-sized pieces
Keep the brittle stored in an airtight container for 1-2 months.
Recipe Notes
Recipe slightly adapted from the crowded kitchen