Ingredients
- 1 cup white sugar
- 1 cup clear corn syrup
- 1/2 cup water
- 2 cups raw peanuts (I use dry roasted)
- 1/2 stick butter
- 1 well rounded teaspoon baking soda
Preparation
Step 1
Mix sugar, syrup and water in a heavy 2qt saucepan. Stir until mixture boils and is clear.
Continue cooking without stirring until mixture reaches 234 degrees which takes about 15 to 20 minutes.
Add peanuts and butter. Continue cooking to 305 degrees, stirring almost continuously to prevent burning peanuts which will sink to the bottom. Takes about 20-25 minutes.
Remove from burner and add soda. Mix very thoroughly. Working very quickly, thinly spread small amounts at a time on an ungreased cookie sheet. I spread mine on Silpat on an upside down cookie sheet - works great!
Variations:
Almond Brittle - Use sliced (not thin, the ones that look like little match sticks) almonds
Cashew Brittle - Use 2 cups lightly salted cashew chips & pieces
Seed Brittle - ½ cup each of raw sunflower and pumpkin seeds, 1 cup sesame seeds
For salted brittle - As soon as brittle is spread on the Silpat - sprinkle with coarse red sea salt. Works real good with Almond.
For chocolate coated brittle - While brittle is still warm (not hot) turn over and spread with a bag of melted Wilton dark or milk chocolate.