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Peanut Brittle

Global.Potpourri's picture
Ingredients
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Spanish peanuts 2 Cup (32 tbs) (raw)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Baking soda 1 Teaspoon
Directions

In heavy 3-quart saucepan combine sugar, light corn syrup,and water.
Cook and stir till sugar dissolves.
Cook over medium heat to soft ball stage (234°).
Stir in raw Spanish peanuts and salt.
Cook to hard crack stage (305°), stirring frequently.
Stir in butter or margarine and baking soda.
Pour at once onto 2 well-buttered cookie sheets, spreading with spatula.
If desired, cool slightly and pull with forks to make thinner.
Break into pieces when cooled.

Recipe Summary

Course: 
Dessert
Ingredient: 
Peanut

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