Peanut Brittle

I have to admit I do not have much patience.  Candy making has taught me not to rush and keep your eye on the pot.  This is the best peanut brittle I have ever tasted!!  I had to make 3 batches!!!  Everyone keeps asking for more.  Here are a few tips I learned while making this a few times.  One, I added the peanuts as soon as the sugar mixture started to boil if you do this---keep stirring!! Otherwise, the peanuts will brown fast and burn.  Or you can add the peanuts when the temperature reaches 250 degrees F.  Two, I would double the recipe but do not be tempted to do more than that.  It will become hard to stir.  Third, have all of your ingredients ready.  You won’t have time to measure.  Last, do not rush this process and make sure it reaches the hard crack stage. 

 

Original Recipe Yield 1 pound

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

adapted from allrecipes.com (mom’s best peanut recipe)