It's that time of year for

Peanut Brittle

I was a little intimidated making Peanut Brittle since my childhood

was filled with the horror stories about making this holiday candy. I find out on my first attempt, it is quite simple and the key it having an accurate thermometer. I don't know I can trust the "soft ball" "hard ball" method that was used in days of old since I haven't found anyone that could show me how!

@@@@@ Now You're Cooking! Export Format

Peanut Brittle

Candy

2 c sugar

1 c water

1 c dark corn syrup

1/2 ts salt

1 c honey roasted peanuts; chopped

2 tb butter

1 ts vanilla

2 ts baking soda

A candy and/or deep fry thermometer is vital. Get it ready now. With parchment paper, line a sheet pan; set aside. To keep paper in place, I use binder clips you can find at any office supply shop.

Add the sugar, water, corn syrup and salt to a large saucepan. Cook over medium heat until the sugar has dissolved. Continue cooking over medium heat until mixture reaches 250F. Add the peanuts and continue cooking until mixture reaches 290F. Remove from heat. Add the butter, vanilla and baking soda and beat until frothy. To my surprise, the boiling sugar mixture will turn to a opaque medium golden color.

Pour onto the prepared baking sheet and spread to fill the pan with a even layer of mixture. Place in a freezer for 20 minutes.

Break the brittle into small pieces and store in an airtight container.

Yield: 24 servings

** Exported from Now You're Cooking! v5.97 **