Gourmet Peanut Brittle

1. Prep the landing zone. Line a sheet pan with parchment or a silicone mat. Lightly butter the parchment if you want extra insurance. Have a heatproof spatula ready. Measure everything now, but keep it smartly separated: put baking soda in its own small bowl (dry), and put vanilla, espresso powder, and cayenne in a second bowl. You want the baking soda dry and ready so it hits the caramel with maximum drama.

2. Start the syrup. In a heavy-bottomed saucepan over medium heat, combine sugar, corn syrup, and water. Stir just until the sugar looks evenly moistened. Clip on your candy thermometer.

3. Cook without fussing. Let the mixture come to a steady boil. Avoid constant stirring. If you see sugar crystals on the sides of the pot early on, brush them down with a damp pastry brush.

4. Hit hard crack. Cook until the thermometer reads 295°F to 300°F. The color will usually be light golden at this point. Trust the thermometer over your eyeballs here. This can take 8 to 12 minutes depending on your stove. Do not walk away.

5. Add butter and peanuts. Carefully stir in the butter and kosher salt, then add the warmed peanuts. Keep stirring until the mixture returns to 300°F.

6. Finish fast. Remove the pot from heat. Immediately stir in the vanilla, espresso powder, and cayenne (if using). Then add the baking soda and stir quickly just until evenly combined. The mixture will foam and lighten slightly.

7. Spread now. Pour onto the prepared sheet pan and spread into a thin, even layer right away. Brittle sets fast, and baking soda makes it set even faster, so speed is your friend. Sprinkle with flaky sea salt while still hot.

8. Cool completely. Let it cool at room temperature until fully hard, about 20 minutes. Then break into pieces. Taste one. Adjust your life plans accordingly.

Safety note

Hot sugar is no joke. It is hotter than boiling water and sticks. Keep kids and pets out of the kitchen, and use long sleeves or oven mitts when you pour and spread.