Brown Sugar Peanut Brittle
|Granulated sugar||2 Cup (32 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Raw spanish peanuts||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
In heavy 3-quart saucepan combine sugars, corn syrup, water, and dash salt.
Cook and stir till sugars dissolve.
When syrup boils, blend in butter.
Stir frequently after mixture reaches thread stage and candy thermometer registers 230°.
Add peanuts when temperature reaches soft-crack stage, 280°.
Stir constantly till temperature reaches hard-crack stage, 300°.
Remove from heat.
Quickly stir in soda; mix well.
Pour onto two buttered baking sheets or two buttered 15 1/2x10 1/2x1-inch baking pans.
As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
Break into pieces when cool.