This homemade brittle contrasts hard, ambersugar with crunchy peanuts. A holiday favorite for gift-giving,Joyce’s Blue Ribbon Brittle fills tins nicely.
Recipe: Joyce’s Blue RibbonBrittle
1 cup granulated sugar
In a medium saucepan, combine sugar, lightcorn syrup and water. Bring to a boil. Reduce heat to mediumand cook to the light caramel stage, about 320°F on a candythermometer, stirring occasionally.
Using a pastry brush moistened with water,wash any crystallized sugar from sides of pan back into mixture.
Remove sugar mixture from the heat; addbutter and baking soda, stirring to mix well. (Mixture will foam.)Add peanuts, stir until mixed and pour onto a well greased bakingsheet. Allow to cool and harden.
Break into pieces of desired size.
1/2 cup light corn syrup
1/4 cup water
1 teaspoon butter
1/2 teaspoon baking soda
1 cup shelled, unsalted peanuts
Makes 24 servings.
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