Email to Cat      

Christmas: Old-Fashioned Peanut Brittle

Source of Recipe


Bon Appétit



List of Ingredients



• 2 cups water
  
• 3 cups sugar
  
• ¾ cup light corn syrup
  
• ¾ cup dark corn syrup
  
• 2 Tbsp unsalted butter
  
• 4 cups coarsely chopped salted roasted peanuts
  
• 1 Tbsp baking soda
  
• 1 tsp vanilla extract
  






Instructions



1. Line two heavy large baking sheets with parchment and coat with vegetable oil spray.
   In heavy large saucepan over medium heat, stir water, sugar and corn syrups until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260° F, about 40 minutes, making sure thermometer does not touch bottom of pan (which would provide a false reading).
   
   
2. Reduce heat to medium-low. Place baking sheets in oven to preheat them. Mix butter and peanuts into mixture over heat and cook until thermometer reaches 295° F, stirring constantly, about 15 minutes.
   
   
3. Add baking soda and vanilla and stir briskly (mixture will foam up). Remove baking sheets from oven and immediately pour mixture onto sheets, dividing evenly. (You may need a third baking sheet, depending on size.) Spread out brittle as thinly as possible. Let stand until cold and hard. Break brittle into pieces and store in airtight containers at room temperature.
   
   Makes about 3½ pounds.
   
   






Final Comments


Can be made up to 1 month ahead and stored in airtight containers at room temperature.