PEANUT BRITTLE

By shygirl

Ingredients

• Recipe from Dorothy Wainscott and edited by Bobbi Shettler
• 3 cups sugar
• 1 cup water
• 1 cup light corn syrup
• 2 cups raw Spanish peanuts
• 1 tsp. salt
• 1 tsp. vanilla
• 1 tbsp. butter
• 1 tsp. baking soda
• (This is what I use)
• 1 tbsp baking soda (this is for thick brittle)
• ½ tsp. baking soda (this is for thinner brittle)

Preparation

Step 1

Grease or Butter large clean broiler pan (you can use a cookie sheet) (I use butter)

Measure out salt, vanilla, butter, baking soda and peanuts in SEPARATE dishes.
Have them close at hand

Combine sugar, water and corn syrup in large kettle
Stirring constanly and using a candy thermometer cook to 270deg.

Add raw Spanish peanuts to 270deg syrup and continue to cook to 300deg. Stirring constantly and using a candy thermometer.

Remove from heat

Working fast add butter stirring until melted, mix in salt and vanilla, then add baking soda stir Quickly contents will start to foam.

Pour onto greased or buttered pan, when cool, pop out of pan and break into pieces.