It’s important to get the brittle as thin as possible, and the best way to achieve that is by preventing the brittle from cooling down before it is spread on the trays. To achieve that, the pretzels and the trays themselves must be kept warm as instructed.
- 2 pounds ServingsServings
- 2 cups (4 sticks) butter or Earth Balance
- 2⅔ cups sugar
- ⅓ cup water
- ¼ cup light corn syrup
- 4 cups crushed sourdough pretzels
- 6 ounces bittersweet chocolate
- ½ cup honey roasted peanuts, crushed
1. Combine butter, sugar, water, and corn syrup in a saucepan over medium-high heat. Give one quick stir right away, then do not stir again. Insert a candy thermometer and cook mixture until candy reaches 300°F.
2. In the meantime, preheat oven to 350°F. Lay crushed pretzels on a rimmed baking sheet and toast for 5 minutes. Insert a second empty baking sheet in the oven so that you have 2 warm baking sheets. Remove pretzels from oven and set aside in a bowl. Return tray to oven.
3. Pretzels must still be warm when combined with toffee. If they have already cooled by the time the toffee is ready, microwave for 10 seconds before adding. Remove trays from oven and grease with nonstick cooking spray.
4. When toffee reaches 300°F, act quickly to add pretzels and stir until mixture is uniform. Scoop onto the two baking sheets, pressing down to flatten as much as possible. Though the brittle will be bumpy from the pretzels, the thinner the brittle, the better.
5. Let cool and allow brittle to harden. Brittle will harden at room temperature, or freeze for quicker results. Break into shards.
6. In the microwave or over a double boiler, melt chocolate. Dip brittle in chocolate and sprinkle with crushed peanuts.