½ cup unsalted skinless peanuts (roasted or unroasted)
Instructions
Roll your silpat out onto a cookie sheet and set aside
Caramelize that baby (3-5 minutes). Melt your sugar on medium-high heat (I use about an 8 on a 12pt scale). Stir from the start with a heat proof spatula, watching for the sugar to slowly melt. The melted sugar will slowly caramelize and change color from clear to amber (see photos below). With an eye on the color of the caramel so as not to burn it, make sure all the sugar chunks are dissolved.
Once the sugar is dissolved and the color is a nice deep amber, immediately remove from heat and add your nuts. You will need to stir the nuts from the start, as the caramel will bubble up (don't freak out, this is normal). Stir to make sure all the nuts are coated. Now it's time to work quickly before the mixture hardens...
Pour the caramel-nut mixture out onto your silpat quickly paying less attention to what's left in the pot and more attention on spreading the nut mixture over the silpat as best as you can. You only have about a minute before everything hardens.
Let the Brittle cool for a few minutes, so you can pick it up and take a nifty photo!
Crack. You can do this directly on the silpat or by popping the brittle into a plastic bag and smashing it with something nice and sturdy (and not breakable).
Snack away!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/01/06/image-aligned-right/