2 cups granulated sugar 1 cup light corn syrup 1/4 cup water 1 1/2 cups raw peanuts 4 tablespoons butter 2 tablespoons baking soda 1 teaspoon vanilla extract
Line 2 baking sheets with lightly butteredaluminum foil. Set aside.
Combine the sugar, corn syrup and waterin a heavy 3-quart saucepan. Cook over medium heat, stirringconstantly, until the sugar is dissolved. Continue cooking, stirringoccasionally, until the mixture reaches the soft crack stage(285°F / 140°C) or when small amount of mixture droppedin cold water separates into hard but not brittle threads.
Add the peanuts and butter. Cook, stirringconstantly, to the hard crack stage (300°F / 150°C) oruntil small amount of mixture dropped in cold water separatesinto hard, brittle threads. Remove from the heat.
Quickly stir in the baking soda and vanilla(mixture will foam up). Turn the mixture onto prepared bakingsheets. Spread out with a metal spatula as thin as possible (warmedpans help to spread mixture thinner).
Cool completely, invert pan and peel offfoil; break into serving pieces. Keep in tightly covered containerat room temperature.
Makes about 2 pounds of brittle.
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