PEANUT BRITTLE
Source of Recipe
Betty Crocker Cook Book
List of Ingredients
PREP: 15 min;COOK: 30 min;COOL 1 hour
Makes about 6 dozen candies.
1 1/2 tsp baking soda
1 tsp water
1 tsp vanilla
1 12 cups sugar
1 cup water
1 cup light corn syrup
3 Tbs stick butter
1 pound shelled unroasted peanuts (I use shelled salted peanuts)
Recipe
1. Heat oven to 200 degrees. Grease 2 cookie sheets, with margarine,
and keep warm in oven.(Keeping the cookie sheets warm allows; the candy to be
spread without it setting up.) Grease a long metal spatula with margarine; set aside.
2. Mix baking soda, 1 tsp water and the vanilla; set aside. Mix sugar, 1 cup water and
the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees
on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball
that flattens when removed from water.
3. Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees or until small amount of mixture
dropped into very cold water separates into hard, brittle threads. (watch carefully so mixture does not burn.)
IMMEDIATELY remove from heat. QUICKLY stir in baking soda mixture until light and foamy.
4. Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4
inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
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