Recipe

Peanut Brittle Recipe

Add Step-by-Step Photos	55to64 / All my dishes 1 year, 2 months ago I love nut brittles, but I don't like breaking my teeth on them. This brittle has a nice crispy bite, but isn't ridiculously hard to bite into. I make this for holiday gifts and it's a big winner! Prep:5m Cook:30m Servings:1	55to64
	crunchy peanuts

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Ingredients

1/2 cup light corn syrup

1/2 cup water

1 cup white sugar

1 cup oil-roasted salted peanuts

2 tablespoons butter, plus extra butter for preparing the pan

1/2 teaspoon salt

1 teaspoon vanilla

1.5 to 2 teaspoons baking soda

Directions

Heavily butter a 10 x 15 inch baking sheet. Set aside.

Combine corn syrup, water and sugar in a large (3 quarts or more) heavy saucepan.

Place over medium high heat and stir with a wooden spoon until mixture comes to a boil.

Cook the mixture. Occasionally wash down the sides of the pan with a pastry brush dipped in water.

Cook until mixture reaches the soft ball stage (242 degrees).

Add peanuts.

Stir constantly until mixture reaches the hard crack stage, about 305 degrees. Remove from heat and stir in butter, salt and vanilla.

Finally stir in the baking soda. Mix quickly, but thoroughly. (The more baking soda you put into the brittle at this point, the easier it will be to bite into. I always put 2 teaspoons in and sometimes even a little more.)

Pour brittle onto baking sheet.

Stretch the brittle as it cools trying to get it about 1/8” thick.

Let cool completely.

Break into pieces.

Store in airtight containers.

NOTES: 1. You can substitute other oil-roasted nuts like cashews or macadamias. 2. DO NOT USE DRY-ROASTED NUTS. You need nuts with oil because they'll burn very easily otherwise. 3.BE CAREFUL when stretching the brittle. It is very hot.

THIS IS NOT A RECIPE FOR YOU TO MAKE WITH YOUR CHILDREN IN THE ROOM!!!

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