inthekitchen
Peanut Brittle
This original salty and sweet candy adds a layer of nostalgia to the Christmas candy plate .
INGREDIENTS : ½ cup butter , divided 2 cups granulated sugar 1 cup light corn syrup 2 cups raw Spanish peanuts 1 cup water 1 tsp salt 1 Tbsp baking soda
METHOD : 1 . Use ¼ cup butter to coat two cookie pans and set aside . 2 . Combine sugar , corn syrup and water in a heavy 5-quart saucepan . Bring to a boil over medium heat , stirring constantly with a wooden spoon . Clip a candy thermometer to the side of the saucepan without allowing the tip to touch the bottom of the pan . When the temperature reaches 270 ° F , add the Spanish peanuts and stir mixture constantly . 3 . When the temperature reaches 295 ° F , remove the candy thermometer . Remove the saucepan from heat and stir in salt , remaining butter , and baking soda . Stir vigorously ; the batch immediately begins to expand . Keep stirring for about 25-30 seconds to mix well . 4 . Pour the batch onto two buttered cookie pans before the brittle hardens and while it is still quite hot . Use silicon tongs to stretch it to the desired thickness . Caution : do not touch mixture with bare hands . Let brittle cool to room temperature for 30 minutes . 5 . When brittle is cool , remove from cookie pan and break into 3-inch pieces . Store brittle in an airtight container .
Yield approx . 2 pounds . ciao ! / dec / jan / two thousand fourteen 43