Mexican Peanut Brittle (Palanquetas de Cacahuates)

Ingredients

• Butter, for greasing
• ¹⁄₂ cup sugar
• 2 tbsp. piloncillo
• 2 tbsp. honey
• ¹⁄₄ tsp. kosher salt
• 2 tbsp. unsalted butter, cut into small pieces
• 2 cups toasted peanuts

Instructions

1. Lightly grease a 9-inch square baking dish with butter; set aside.
2. In a small pot, add the sugar, piloncillo, honey, salt, and ¼ cup water; swirl with your fingers to combine. Using clean, wet fingers, brush away any sugar remaining along the sides of the pan. Set over medium-high heat and bring to a boil; cook without stirring until the syrup reaches a dark caramel stage on a candy thermometer, 345°–350°F, 18–22 minutes. Remove from the heat; quickly add the butter and peanuts, and stir with a wooden spoon until combined.
3. Scrape the mixture into the baking dish; use the spoon or your hands to press the candy into an even layer. While the candy is still pliable, overturn it onto a cutting board and slice into squares or bars. Let cool completely and serve, or transfer to an airtight container and store for up to 1 week at room temperature.