The simplest ever Peanut Brittle recipe.
• Butter for greasing pan
• 2 cups sugar
2 cups roasted peanuts, (blanched almonds, hazelnuts, macadamia, pecan) salted or unsalted.
• Salt, if using unsalted peanuts (optional)
1. Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown 150 degrees C (which it may do rather suddenly).
2. Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.