 Traditional Peanut Brittle
Traditional Peanut Brittle
A traditional holiday classic
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
1 Tbsp. butter
1 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart
saucepan until the sugar dissolves. Cook over medium heat
to soft ball stage (234 degrees). Add nuts and salt. Cook
to hard crack stage (305 degrees), stirring often. Remove
from heat.
Quickly, stir in butter and soda. Pour at once onto 2
well-buttered 15-1/2x10-1/2x1-inch pans, spreading with
spatula. If desired, cool slightly and pull with forks to
stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
__________________  In order to find his equal, an Irishman is forced to talk to God... Stephen Braveheart | 
