Peanut Brittle

By mitzzy

Ingredients

• 1 cup white sugar
• ½ cup white corn syrup
• ¼ teaspoon salt
• ¼ cup water
• 1 cup peanuts
• 1 teaspoon vanilla extract
• 2 tablespoons vegan margarine
• 1 teaspoon baking soda

Preparation

Step 1

Grease a large cookie sheet, set aside.
In a heavy 2 quart saucepan, bring the sugar, corn syrup, salt and water to a boil over medium heat. Stir
frequently, until the sugar dissolves. Once the mixture is boiling stop stirring, and cook until your candy
thermometer reaches 250°F and the mixture is a golden color. If you are using raw peanuts, stir them in at
this point. If you are using roasted peanuts, wait until about 280°F before adding the peanuts.
Once the peanuts have been added, stir frequently until the temperature reaches 300°F. (As the
temperature rises the color will darken to more of a caramel color.) Remove from the heat, immediately stir
in the margarine and baking soda. Right away, pour onto cookie sheet and spread using a wooden spoon.
It hardens up quite fast so you have to move pretty quickly.
Once nicely spread out, allow to cool then snap into pieces.
Note: Keep the cookie sheet warm in the oven until you are ready for it. Having the cookie sheet warm
makes it a little easier to spread the mixture onto the sheet.xq