Ingredients

Butter for greasing pan
2 cups sugar
2 cups roasted peanuts, salted or unsalted, or other nuts
Salt, if using unsalted peanuts (optional but recommended).
Yield: About 1 pound.

Preparation

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, which it may do rather suddenly. I have certainly had the sugar mature quite quickly, so resist the temptation to talk on the phone, look out the window, mix a martini, etc.

2. Stir in the peanuts and, I recommend, a large pinch of salt. Pour mixture onto greased baking sheet and spread out as best you can. It can and will fight the smoothing out part. Don’t be afraid to show it who’s man. Cool for about one half of an hour, then break into pieces and consume way too much immediately. One cool trick you may want to try - you can score the brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares. Personally, I kinda like the random chunky pieces you get when you don’t bother scoring the brittle. Your choice. Store in a covered container for up to two weeks.

I first saw this recipe in the NY Times Minimalist column on December 13, 2006. I have modified it only slightly since first using the recipe.