You will need!
Ingredients
- 1 cup light brown sugar
- ½ cup unsalted butter
- 1 teaspoon of fine sea salt.
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Heavy saucepan
- Candy Thermometer
- Baking sheets
- Parchment paper
- OR candy molds of your choice
Instructions
- In a heavy-bottomed saucepan, add butter and melt over medium heat. Add sugar and salt, and stir to combine.
- Since there is no water in this recipe, you don’t run the risk of crystallization, so you can stir it as it cooks. Which you want to do to keep it from burning. Let the syrup cook until it reaches between 300 and 305 degrees Fahrenheit. Clip the termometer to the side of the pan and keep an eye on it. This will take a while so be patient
- WHen it reaches the correct temperature, immediately remove it from heat. Pour it onto a small rimmed baking sheet lined with a Silpat or parchment paper, or into candy molds of your choice.
- Let it cool. After about 20 minutes, it is ready to eat — break it into larger pieces to enjoy like peanut brittle, or smash into smaller shards to use in recipes.
