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Quick-and-Easy Peanut Brittle

Source of Recipe


Taste of the South (October / November 2011)



List of Ingredients



• 1 Tbsp butter, softened
  
• 2 cups sugar
  
• 2 cups cold water
  
• 2 cups roasted unsalted peanuts
  






Instructions



1. Using 1 tablespoon butter, butter a rimmed baking sheet, or line it with a nonstick silicone baking mat. Set aside.
   
   
2. In a heavy saucepan with high sides, whisk together sugar and 2 cups water. Cook over high heat, stirring occasionally, until mixture reaches 315° F on a candy thermometer. Remove from heat; add peanuts, stirring to completely coat. Immediately pour mixture onto prepared baking sheet.
   
   
3. Using a buttered offset spatula, quickly spread in an even layer about ½-inch thick. Slip buttered spatula under hot candy to loosen edges and bottom. Let cool for 30 minutes. Break into large pieces. Store in an airtight container, layered between pieces of wax paper, at room temperature for up to 1 month.
   
   Yield: 2 pounds