Soft Peanut Brittle

By WheretheMagicHappens

Ingredients

• 2 cups Creamy Peanut Butter
• 1 1/2 cups Sugar
• 1 1/2 cups Light Corn Syrup
• 1/4 cup Water, Plus 2 tsp
• 2 tbsp Butter
• 2 cups Raw Spanish Peanuts
• 1 tsp Baking Soda
• 1 tsp Vanilla
• Candy Thermometer

Preparation

Step 1

Grease large baking sheet. Heat Peanut butter in double boiler. Combine sugars and water. Cook to 275 degrees on candy thermometer. Lower heat to medium; add butter, stirring until melted. Add peanuts, cook, stirring about 5 minutes, until it reaches 300 degrees. Remove from heat; stir in baking soda that has been dissolved in 2 tsp water and vanilla.

Working quickly, fold in warm peanut butter, stirring gently. Quickly spread on baking sheet as thin as possible. The secret is quick cooling. When cold, break into serving sized portions.

Note:
We don't use a double boiler to heat the peanut butter. Just pop it in the microwave for a few minutes, stirring often, until warm.

I often use crunchy peanut butter. It works just as well.