Vanilla Brittle

Instructions

1. 1

   Preheat the oven to 160°C (325°F). Line a baking tray with parchment paper.

2. 2

   In a medium saucepan, combine the sugar, corn syrup, and 100ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 150°C (300°F).

4. 4

   Remove the saucepan from the heat and carefully whisk in the butter, vanilla extract, and sea salt until smooth.

   Tip: Be careful, as the mixture will bubble up vigorously.

5. 5

   Add the baking soda and flour to the saucepan and whisk until smooth.

   Tip: The mixture will thicken and turn a light golden color.

6. 6

   Pour the mixture onto the prepared baking tray and spread it into a thin layer, about 2mm thick.

   Tip: Use a spatula to spread the mixture evenly.

7. 7

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

   Tip: This will help the brittle to set properly.

8. 8

   Once set, use a sharp knife or cookie cutter to cut the brittle into desired shapes.

   Tip: Be careful, as the brittle can be fragile.

9. 9

   Collect the brittle pieces and store them in an airtight container for up to 5 days.

   Tip: Serve at room temperature or chilled.