Pé de moleque

Ingredientes

• 2 cups granulated sugar ((400 grams))
• 1 cup light corn syrup ((320 grams))
• 1/2 cup water ((120 ml))
• 2 cups dry roasted and lightly salted peanuts ((280 grams))
• 1/4 cup unsalted butter (softened and cubed into small pieces (60 grams))
• 1 teaspoon baking soda
• 2 teaspoons pure vanilla extract

Modo de preparo

1. 1

   Line a cookie sheet with parchment paper and set aside.

2. 2

   Mix the granulated sugar, corn syrup, and water together in a large saucepan (make sure to use one larger than what you think you will need). Cook over medium-low heat, stirring occasionally, until the sugar mixture reaches 250°F (121°C).

3. 3

   With the heat still on, add the peanuts and stir. Continue cooking, stirring continuously, until the mixture reaches 300°F (150°C). I recommend using an instant-read thermometer or a candy thermometer for this step.

4. 4

   Turn off the heat and remove the saucepan from the stove. Quickly add the butter, baking soda, and vanilla extract. Make sure to stir quickly, but carefully, because the mixture will release a lot of steam. Continue stirring until the butter is fully mixed in.

5. 5

   Carefully, pour the hot candy mixture over the prepared cookie sheet and use the back of a spoon or rubber spatula to spread it into an even layer. If needed, you can use two forks to help spread the peanut brittle into a thinner layer.

6. 6

   Allow the peanut brittle to cool completely, about 45 minutes to 1 hour, before breaking into pieces and eating.