I make peanut brittle every year around Christmas time to give to friend and coworkers as gifts. It is a very simple recipe and it's always nice to have on hand in case of unexpected guests. It's very important to use a candy thermometer. I have tried making it without one, and the results were disastrous. Measure out all the ingredients before hand because you have to move quickly once you reach each stage and you won't have time to measure the ingredients.
Prep time: 15 mins
Cook time: 45-50 mins
Makes: 72 servings (2 ¼ lbs)
INGREDIENTS:
2 cups sugar
1 cup light-colored corn syrup
½ cup water
¼ cup butter
2 ½ cups raw peanuts or other coarsely chopped nuts
1 ½ tsp baking soda, sifted
DIRECTIONS:
Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart
saucepan. In pan combine sugar, corn
syrup, water and butter. Cook and stir
over medium-high heat until mixture boils.
Clip a candy thermometer to side of pan.
Reduce heat to medium low; continue boiling at a moderate, steady rate,
stirring occasionally, until the thermometer registers 275 degrees F,
soft-crack stage (about 30 minutes).
Stir in nuts; continue cooking over medium-high heat, stirring
frequently, until thermometer registers 295 degrees F, hard crack stage (15 to
20 minutes more).
Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture,
stirring constantly. Immediately pour
onto prepared baking sheets. Use 2 forks
to lift and pull candy as it cools. Cool
completely; break into pieces. Store
tightly covered up to 1 month.
