THIN AND DELICATE PEANUT BRITTLE

1 cup sugar
1/3 cup water
1/8 teaspoon cream of tartar
1/2 cup finely ground peanuts
1/4 teaspoon finely ground sea salt

Preheat the oven to 350 degrees F. Line a 17-by-11-inch baking sheet with parchment paper, foil or a nonstick baking pad.

In a small, heavy-bottomed saucepan, combine the sugar, 1/3 cup water and the cream of tartar. Cover and cook over high heat until the syrup comes to a rapid boil. Remove the cover and continue to cook on medium-high heat until the sugar has turned a golden brown caramel color.

Pour the caramel onto the prepared baking pan and cool until it hardens, about 5 minutes.

When the caramel is cool, break it into 1-inch pieces. Place the pieces in a food processor or coffee grinder and grind to the consistency of granular sugar. Transfer the ground caramel to a large bowl and stir in the peanuts.

Reline the baking sheet with parchment paper, foil or a nonstick baking pad.

Spread the caramel and nut mixture onto the baking sheet in an even layer, approximately 1/8 inch thick.

Bake until the caramel melts and begins to bubble, about 4 to 6 minutes. Remove from the oven and immediately sprinkle the salt evenly over the melted caramel.

Let the caramel cool until it hardens, about 5 minutes.

When the brittle is cool, break it into small pieces and serve. To store for up to two weeks, keep it in an airtight bag or container in a cool, dry place.

Servings: 10
Source: The Sweet Life by Kate Zuckerman