Peanut brittle

Peanut brittle

Ingredients/Components

• sugar - 2 c
• salt - 1 tsp
• water - 1/2 c
• baking soda - 2 tsp
• white Karo syrup - 1 c
• raw blanched peanuts - 1 lb

How to make peanut brittle:

Have ready: On separate pieces of wax paper, measure out salt and baking powder. Use a clean measuring spoon for each. Butter an extra-large piece of heavy-duty foil, about 30-inches long. (Can re-use for other batches.) Since I pull my brittle, I use 2 pairs of cotton gloves inside a pair of buttered plastic gloves.

Put water, sugar and syrup in a heavy-duty skillet. Bring to a good boil and add salt. Mix in well and then stir until candy thermometer reaches 240°. Add peanuts all at once and mix in. Cook and stir until amber in color and reaches 300°. Watch carefully since it will burn easily at this point. (Make sure you have the gloves ready here.) At 300°, remove candy thermometer; remove from heat and immediately add baking soda. Stir well. Brittle will foam at this point. Pour out onto the buttered foil. Put on gloves; butter well and pull brittle so gets thin. (I use flat hands to pull and then use the heels of my hands when brittle cools down.) Cool at least 30 to 45 minutes. Break into desired pieces and store in an airtight container.

Recipe categories: Desserts, Fruit, Candy.