Caramel, peanuts, and sesame seeds combine to make this version of an American favorite. I love the crunch of this and its tiny bite of salt, which highlights the toasty nuts and seeds.
Makes about 2½ pounds (1.25 kg)
Ingredients:
3 cups (600 g) vanilla sugar
1 cup light corn syrup
Heaping ½ teaspoon ne sea salt
2 tablespoons (30 g) unsalted butter, cut into 4 pieces
3 cups (480 g) raw peanuts ¼ cup (35 g) sesame seeds
1 tablespoon baking soda
Note: The sesame seeds are added with the baking soda to prevent them from overcooking.
1. Butter a large (at least 2½-foot/76-cm square) heat-resistant surface such as marble or granite.
2. Mix the vanilla sugar and corn syrup with ½ cup (125 ml) water and the salt in a large, heavy saucepan over medium-high heat. Bring the mixture to a boil and cook, stirring occasionally, until the mixture turns golden and reaches the hard ball stage (about 265°F/130°C) on a
candy thermometer, up to 10 minutes.
3. Add the butter and peanuts, stir, and return to a boil. Cook until the mixture reaches the hard crack stage (about 310°F/155°C), another 5 to 10 minutes. Remove from the heat and stir in the sesame seeds
and baking soda. The mixture will bubble up, so stir vigorously to calm it down. Let the mixture sit for about 30 seconds to allow it to quit bubbling entirely, then pour it out onto the prepared surface.
4. Immediately spread out the mixture as thin as you can, using a metal or wooden spatula. Don a pair of thick rubber gloves and, as the brittle cools but before it gets hard, begin pulling on it from every direction to stretch it, distribute the peanuts evenly, and give it a shiny gold luster and brittle texture. It should stretch to almost double its original size.
5. When the brittle is cooled and hard, break it into pieces. It will keep for 2 weeks in an airtight container stored in a cool place.
