Peanut Brittle Recipe
Our dear malaise posted a thread about her menu for Impeachment Trial Week, which segued from rum fudge to peanut brittle. I promised to post my peanut brittle recipe. It's not difficult, but you must have an accurate candy thermometer and a strong arm for continuous stirring.
Ingredients:
1 1/2 cup sugar
1/2 cup white corn syrup (Karo)
2/3 cup water
2 cups raw Spanish peanuts
1 tsp. salt
2 Tbls. Butter
1 1/2 tsp. baking soda
Method:
Before you cook the candy, prepare two cookie sheets by buttering them. Have the peanuts, salt, butter, and soda pre-measured so they are all ready to add when it is time.
Combine sugar, corn syrup, and water in a 3 qt. heavy pot with the candy thermometer attached to the side. Boil together until it reaches 238 degrees F. Add peanuts and salt and bring the mixture to 300 degrees F, stirring constantly with a wooden spoon. It takes about 20-25 minutes. Remove the pot from the heat when it reaches temperature and add butter. Stir until it is completely melted and incorporated into the candy. Add the baking soda and mix well. The candy will take on a grayish hue very briefly from the soda. Don't worry. It won't stay that way. While it is still molten, pour out onto the cookie sheets and spread with the wooden spoon to the right thickness. You need to work fairly quickly because the candy will harden. When it is completely cooled, break into pieces and store in an airtight container.
Enjoy!
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