Mexican Brown Sugar Candy

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Line a large baking sheet with parchment paper or a silicone mat and set it aside.

   Ongeveer 2 min

2. 2

   In a heavy-bottomed, medium saucepan, combine the brown sugar, light corn syrup, water, and salt.

   Ongeveer 1 min

3. 3

   Place the saucepan over medium heat and stir constantly with a whisk until the sugar is completely dissolved.

   Ongeveer 3 min

4. 4

   Stop stirring, bring the mixture to a boil, and clip a candy thermometer to the side of the pan.

   Ongeveer 2 min

   Tip van de kok: Ensure the thermometer bulb is submerged in the syrup but not touching the bottom of the pan.

5. 5

   Cook the syrup, without stirring, until the thermometer reaches the soft-crack stage at 280°F (138°C).

   Ongeveer 8 min

   Tip van de kok: Swirl the pan gently if you see any spots browning too quickly, but avoid stirring to prevent crystallization.

6. 6

   Stir in the roasted peanuts and continue to cook, stirring frequently, until the thermometer reaches the hard-crack stage at 300°F (149°C).

   Ongeveer 3 min

7. 7

   Immediately remove the pan from the heat.

8. 8

   Quickly stir in the cubed butter and vanilla extract until the butter is fully melted.

   Ongeveer 1 min

9. 9

   Add the baking soda and stir vigorously; the mixture will foam up and lighten in color.

   Tip van de kok: Be prepared for a rapid reaction and stir just until combined.

10. 10

    Pour the hot candy onto the prepared baking sheet immediately.

11. 11

    Use a heat-resistant spatula to spread the mixture into a thin, even layer.

    Ongeveer 1 min

    Tip van de kok: Work quickly as the candy will begin to harden almost immediately.

12. 12

    Let the candy cool completely at room temperature for about an hour until it is hard and brittle.

    Ongeveer 1 uur

13. 13

    Once cooled, break the candy into bite-sized pieces with your hands.

    Ongeveer 1 min