Peanut Brittle And Caramel Corn
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Spanish peanuts||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
Heat sugar, corn syrup, and water, stirring until sugar is completely dissolved. Cook to long-thread or soft-ball stage (about 236 degrees F.). Add peanuts. Continue cooking, stirring with long-handled wooden spoon until syrup is a light golden color and gives a hard crack test in cold water (about 290 degrees F.). Remove from heat. Stir in butter, vanilla, and salt (candy will spatter a little). Add soda and stir quickly and well (candy will foam up). Quickly pour and spread onto a very large buttered baking sheet. When cool, turn brittle over and hit lightly with knife handle to break into pieces. For thin brittle: spread as thin as possible when pouring. Use 2 large baking sheets. Cool slightly. Wet hands with water, or wear clean gloves to avoid burning fingers as you stretch hot brittle to desired thinness by gingerly pulling and releasing it.