Peanut brittle

• 2 tbsp infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• 6 ozbittersweet chocolate — chopped
• 2 cupsgranulated sugar
• 1 cuplight corn syrup
• ½ cupwater
• 2 cupsroasted salted peanuts
• 4 tbspbutter — plain — this goes into the boiling syrup
• 2 tspbaking soda
• 1 tspfine salt

Method

1. 01

   Butter a rimmed half sheet pan and set it beside the stove. Measure the baking soda into a small cup and keep it within reach; the window for adding it is a few seconds wide.

2. 02

   Bring the sugar, corn syrup and water to a boil in a large heavy pot, stirring only until the sugar dissolves.

   5 min

3. 03

   At 250 °F stir in the peanuts and the plain butter, then keep cooking to 300 °F, stirring constantly so the nuts do not scorch on the bottom.

   300 °F · 15 min

4. 04

   Off the heat, add the salt and baking soda and stir hard for about five seconds. The soda foams the syrup into thousands of small bubbles, which is why brittle snaps instead of shattering like glass.

5. 05

   Pour onto the sheet pan and spread thin with a buttered spatula, then leave it completely alone until it is cold and hard.

   30 min

6. 06

   Melt the chocolate in a bowl set over barely simmering water, lift it off while a few pieces are still solid, and stir until smooth. Stir the infused coconut oil in only after the bowl is off the heat.

7. 07

   Turn the slab over and spread the chocolate across the back in one even layer, right out to the edges. The brittle itself is plain, so the coating is the entire dosing strategy — a bare corner is a weak piece and a thick pool is a strong one.

   15 min

8. 08

   Chill until the chocolate is firm, then break into roughly 32 pieces and store airtight with parchment between the layers. Brittle disappears by the handful and nothing about a shard of it signals that it is dosed, so label the tin and keep it high up, away from children and unwarned guests.