Instant Pot Peanut Brittle

This instant potted caramel recipe is a classic pastry shop treat without any intimidating factor. In fact, you don't even need a candy thermometer to make this dish perfectly porous and crunchy. Even though it makes a delicious treat at any time of the year, our instant potted peanut crumbs are especially good during the holiday season. Due to the fact that the recipe turns out a generous harvest of sweets, this is an excellent treat for a gift. The key factor in making candy is the complete dissolution of the sugar granules. If you want to add a little dough to the crumbs while cooking, take a wooden spoon or rubber spatula (whatever you use to stir the mixture), scoop out a small amount of the melted sugar mixture, and spread a thin layer on a paper plate. This allows you to see any sugar crystals that may still remain in the mixture, as well as observe how the mixture hardens as it cools. If the mixture hardens like glass and cracks easily, know that it is ready.
Combine the sugar, corn syrup, butter, and vanilla extract in an instant pot. Stir to combine. Set the instant pot on low heat, stirring occasionally, until the sugar is mostly dissolved; set the timer for 30 minutes.Turn the saute mode to normal and cook, stirring occasionally, until the syrup mixture has a rich caramel color and all the sugar is dissolved, 15 to 20 minutes.Add baking soda to the mixture, 1 teaspoon at a time, until smooth. Bring to a boil and add the peanuts.Pour the mixture onto a baking sheet lined with parchment paper, spreading around the edges of the pan. If desired, sprinkle with sea salt. Allow to cool for about 1 hour. Break it into pieces.