Peanut Brittle

By froggyess

Ingredients

• If using 2 cups of peanuts, reduce as follows:
• 1 tablespoon vanilla extract
• 1 tablespoon baking soda
• 1 tablespoon salt - omit salt if using salted peanuts
• 1 stick butter
• 3 cups sugar
• 1 cup light corn syrup
• 3 cups shelled raw peanuts (or roasted and salted)
• 1 1/2 tsp vanilla
• 1 tsp baking soda
• 1/2 stick of butter
• 2 cups sugar
• 1/2 cup corn syrup

Details

Servings 3
Preparation time 5mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Grease base and sides of cookie sheets (2-3 depending on size) liberally with vegetable oil. Set aside.

In turn layer sugar evenly on the bottom of the pan, then corn syrup and 1/2 cup water in a large saucepan - do not stir. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup reaches 240 degrees F on the thermometer if using raw peanuts, 300 if using roasted salted peanuts. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.

Remove from the heat immediately and quickly add the butter and the vanilla, baking soda and (salt). Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheets, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.