Butter Peanut Brittle
|Sugar||1 1⁄2 Cup (24 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Raw peanuts||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
Place sugar, corn syrup, water, salt, and peanuts in 2-quart microproof bowl or casserole.
Cook on HI l(max. power) 5 minutes, then stir.
Cook on HI (max. power) 13 to 15 minutes, or until syrup separates into threads.
This is the hard-crack stage, or 300° on a candy thermometer.
Check temperature with thermometer several times during the last few minutes.
(Do not leave thermometer in oven while cooking.) Stir in butter, baking soda, and vanilla just until light and bubbly.
Pour onto buttered cookie sheet.
Cool and break into pieces.