Homemade Peanut Brittle
|Baking soda||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Raw shelled peanuts||1 Pound|
Combine baking soda, water and vanilla in a small dish and set aside.
Place sugar, water and corn syrup in a deep, 3 quart, heat resistant, non metallic casserole; stir to blend.
Heat, uncovered, on full power 20 minutes or until candy thermometer registers 240Â°F.
If a candy thermometer is not available, drop a small amount of the mixture into very cold water.
The mixture should form a soft ball which flattens when removed from the water.
DO NOT PLACE CANDY THERMOMETER IN MICROWAVE OVEN OR USE TEMPERATURE PROBE.
Stir in butter until melted.
Add peanuts and heat, uncovered, on full power 12 minutes or until candy thermometer registers 300Â°F.
If a candy thermometer is not available, drop a small amount of mixture into very cold water.
The mixture should separate into threads which are hard and brittle.
Stir occasionally with a wooden spoon.
Grease 2 cookie sheets and warm in a conventional oven at 250Â°F while peanut mixture is heating.
Stir reserved baking soda mixture into hot candy mixture.
Pour hot peanut brittle onto prepared cookie sheets and spread to 1/4 inch thickness.
When peanut brittle has cooled, break into bite-sized pieces.