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| Peanut Brittle |
Peanut Brittle
A tasty treat to make and munch on during the holidays or anytime of the year.
2 cups sugar
1 cup water
1 cup light corn syrup
3 cups salted roasted peanuts
3 tablespoons butter
1 teaspoon baking soda
11/2 teaspoons vanilla extract
Line two baking sheets with parchment paper.
Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260° F, about 15-25 minutes. Be careful not to let candy thermometer touch the bottom of the pan.
Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 300° F stirring constantly, about 10-12 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up).
Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard. Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)
2 cups sugar
1 cup water
1 cup light corn syrup
3 cups salted roasted peanuts
3 tablespoons butter
1 teaspoon baking soda
11/2 teaspoons vanilla extract
Line two baking sheets with parchment paper.
Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260° F, about 15-25 minutes. Be careful not to let candy thermometer touch the bottom of the pan.
Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 300° F stirring constantly, about 10-12 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up).
Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard. Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)
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