Peanut Brittle

By Orion

Tips: Glass measure will get very hot. Place the hot glass measure on a wooden or other heat resistant cutting board rather than on granite etc. that might discolor from heat. Cool the glass measure before pouring water into it to soak.
Candy can be stored at room temperature for up to 2 weeks or can be frozen for up to 3 months. If frozen, thaw before serving.

Ingredients

• Butter
• 2 c sugar
• 1 c light colored corn syrup
• 2 1/2 c salted peanuts
• 2 T butter
• 2 t vanilla
• 2 t baking soda

Preparation

Step 1

Butter a large baking sheet; set baking sheet aside. Combine sugar and corn syrup in a microwave safe 8-cup glass measure. Microwave, uncovered, for 5 to 7 minutes or until sugar is dissolved and mixture is bubbly, over entire surface, stirring twice.
Add peanuts, stir to combine. Microwave mixture, uncovered, for 4 minutes. Stir in 2 tablespoons butter and the vanilla. Cook, uncovered, for 3 to 4 minutes more or until the candy reaches hard-crack stage (295*F to 305*F) and syrup is a clear, golden color. After 2 minutes of cooking, stir every 30 seconds.
Stir in baking soda. Immediately pour mixture onto the prepared baking sheet, spreading the mixture as thin as possible.
Cool brittle completely. Break into irregular pieces.
Makes about 2 pounds.