Thin and Delicate Peanut Brittle

• 1 cup sugar
• 1/8 teaspoon cream of tartar
• 1/2 cup finely ground peanuts
• 1/4 teaspoon finely ground sea salt
• 17 x 11-inch baking pan
• Food processor or coffee grinder
• Nonstick reusable silicone baking pad (optional)

1. Preheat the oven to 350F.
2. Line a 17 x 11-inch baking pan with parchment, aluminum foil, or a nonstick baking pad.
3. Cook the caramel (see the Note on cooking caramel successfully):
4. In a small, heavy-bottomed saucepan combine the sugar, 1/3 cup water, and the cream of tartar.
5. Cover and cook over high heat until the syrup comes to a very rapid boil.
6. Remove the cover and continue to cook on medium-high heat until the sugar has turned a golden brown caramel color.
7. Pour the caramel onto the prepared baking pan and let cool.
8. Grind the caramel:
9. When the caramel is cool, break it into 1-inch pieces.
10. Place the pieces in a food processor or coffee grinder and grind to the consistency of granular sugar.
11. Stir in the ground nuts.
12. Bake and shape the brittle:
13. Reline your baking sheet with parchment paper, aluminum foil, or a nonstick baking pad.
14. Spread the caramel and nut mixture onto the baking sheet in an even layer, approximately 1/8 inch thick.
15. Bake until the caramel melts and begins to bubble, 4 to 6 minutes.
16. Remove from the oven and immediately sprinkle the salt evenly over the melted caramel.
17. When the brittle is cool, break it up into small pieces and serve.

sugar, cream of tartar, peanuts, salt, baking pan, processor, nonstick reusable silicone baking

Taken from www.cookstr.com/recipes/thin-and-delicate-peanut-brittle (may not work)