Salted Chocolate Brittle

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.

   Tip: Use a clean and dry baking sheet for best results.

2. 2

   In a medium saucepan, combine the dark chocolate, granulated sugar, and light brown sugar. Place the saucepan over low heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a heatproof spatula to stir the mixture and prevent scorching.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Do not stir the mixture during this time, as it can cause the sugar to crystallize.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until the butter has melted.

   Tip: Be patient, as this step can take a few minutes.

5. 5

   Pour the mixture onto the prepared baking sheet and spread it out into a thin layer, about 3 mm thick.

   Tip: Use a spatula to spread the mixture evenly and prevent it from forming air pockets.

6. 6

   Sprinkle the crushed flaky sea salt and peanut flakes (if using) evenly over the top of the brittle.

   Tip: This will help create a salty-sweet contrast in the finished brittle.

7. 7

   Allow the brittle to cool and set at room temperature for at least 30 minutes.

   Tip: Do not attempt to break the brittle apart until it has set fully.

8. 8

   Once the brittle has set, use a sharp knife to break it into irregular pieces.

   Tip: This will help create a rustic, chunky texture in the finished brittle.

9. 9

   Drizzle the sea salt crystals (if using) over the top of the brittle pieces for added texture and flavor.

   Tip: This is optional, but adds a nice salty kick to the finished brittle.