Crackle Peanut Brittle
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Shelled peanuts||2 Cup (32 tbs) (Unroasted)|
|Baking soda||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
Combine sugar, corn syrup, and water in a heavy 3-quart saucepan.
Set pan over low heat and stir until sugar is dissolved.
Increase heat and bring to boiling; cover tightly and boil mixture gently 5 minutes.
Uncover and set candy thermometer in place.
Cook, without stirring, until mixture reaches 234F.
During cooking, wash down crystals from sides of pan.
Mix in the peanuts and butter.
Cook over medium heat, stirring frequently, until mixture reaches 306°F.
Remove from heat and remove thermometer.
Add baking soda and extract and mix well.
Pour onto two lightly buttered baking sheets, spreading as thinly as possible.
As soon as candy is cool enough to handle, wet hands with water and stretch candy as thin as desired.
(Or wear canvas gloves.) Turn candy over and cool completely.
When cool and firm, break into medium-sized pieces.
Store in a tightly covered container