Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 1/2 cups raw unsalted peanuts
- 1 tablespoon unsalted butter, plus more for the pan
- 1 teaspoon vanilla extract
- 1 heaping teaspoon baking soda
- 1/4 teaspoon fine salt (reduce to a pinch if peanuts are salted)
Instructions
- Butter a rimmed baking sheet generously, or line it with buttered parchment, and set it beside the microwave. Measure all ingredients before starting.
- Stir the sugar and corn syrup in a large (at least 2 quart) microwave safe glass bowl until it looks like wet sand. Microwave on high for 4 minutes, until bubbling all over and still pale.
- Stir in the peanuts and salt until coated. Microwave on high for 3 minutes, until the syrup is light amber and smells like toasted nuts.
- Stir in the butter and vanilla carefully. Microwave on high for 1 minute, to a confident amber, one shade deeper than honey.
- Immediately stir in the baking soda, fast and thorough, about 10 seconds, until the mixture foams and lightens. Stop as soon as it is uniform.
- Pour onto the prepared pan in one stream and tilt to spread to about 1/4 inch thick. Do not press; guide gently with a buttered spatula.
- Cool untouched for at least 10 minutes (the first 6 are inside the total time), then break into rustic pieces. Store airtight at room temperature for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
Nutrition
- Serving Size: 1
- Calories: 185
- Sugar: 21
- Sodium: 115
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 3