Salted Peanut Brittle

I married someone who loves candy but couldn't care less about pastries. (I know! What is wrong with him?!) Peanut brittle is one of his favorites, so I make it when I feel like being extra nice. I've adapted a Mrs. Fields recipe for Macadamia Nut Brittle, using vegan ingredients and a little peanut butter. It's a sugary splurge for sure, to be consumed in moderation. Salted peanuts make all the difference here: this sweet-and-salty peanut brittle is downright addictive.

Salted Peanut Brittle
Adapted from Mrs. Fields Cookie Book

1 cup salted peanuts
6 ounces non-hydrogenated vegan margarine (I used Earth Balance)
1 cup granulated sugar
¼ cup water
1½ tablespoons natural peanut butter
1 teaspoon vanilla extract
¼ teaspoon baking soda

Grease the bottom of a 9x13-inch baking dish or a cookie sheet with edges, and spread peanuts in a single layer.

Stir margarine, sugar, water, and peanut butter over medium heat until sugar crystals melt. Raise heat to medium-high. Monitor mixture, stirring occasionally, until it begins to darken. (If you have a candy thermometer, heat until mixture reaches 250°F.)

Remove from heat and stir in vanilla and baking soda. Immediately pour over peanuts and spread with the back of a spoon.

As peanut brittle cools, it will be sticky and chewy (not brittle). Allow it to sit for at least 3 hours, until firm enough that you can easily free it from the cookie sheet and break it into pieces. Store in an airtight container.