Traditional Peanut Brittle the Editors of Publications International, Ltd.
Makes about 1-1/2 pounds candy
|1-1/2||cups salted peanuts|
|1||cup light corn syrup|
|2||tablespoons butter or margarine|
|1/4||teaspoon baking soda|
- Heavily butter large cookie sheet; set aside. Place peanuts in ungreased 8-inch square baking pan. To warm peanuts, place in oven and heat oven to 250°F.
- Meanwhile, place sugar, corn syrup, water and butter in heavy 2-quart saucepan. Stir over medium-low heat until sugar has dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over medium-low heat until thermometer registers 280°F, without stirring. Gradually stir in warm peanuts. Cook until thermometer registers 300°F (hard-crack stage), stirring frequently.
- Immediately remove from heat; stir in baking soda until thoroughly blended. (Mixture will froth and foam.) Immediately pour onto prepared cookie sheet. Spread mixture to form even layer. Cool about 30 minutes or until set. Break brittle into pieces. Store in airtight container.
Use almonds instead of peanuts and stir in 1/2 teaspoon almond extract with baking soda.
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