Old-Fashioned Peanut Brittle

• Vegetarian
• Gluten free

• Produce

  • 1 3/4 cups Peanuts, unsalted roasted

• Condiments

  • 1/2 cup Karo corn syrup, light

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on pudgefactor.com

Description

Ingredients

• 1 cup granulated sugar
• 1/2 cup light Karo corn syrup
• 1/4 cup water
• 1/4 teaspoon salt*
• 1-3/4 cups unsalted roasted peanuts*
• 2 Tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Directions

• Cover large cookie sheet with non-stick aluminum foil or parchment paper. Place over two burners, turned to the lowest temperature. Set aside.
• Add sugar, corn syrup, water, and salt to a heavy 2-quart saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Set candy thermometer in place, and continue cooking, stirring frequently. When the temperature reaches 250° F, add the peanuts. (Note that the addition of the peanuts will lower the temperature and thicken the mixture.) Continue cooking, stirring frequently, until the temperature reaches 300° F, or until a small amount of the mixture dropped into very cold water separates into hard and brittle threads.
• Remove from heat; immediately stir in butter, vanilla extract, and baking soda. Pour at once onto heated cookie sheet. Using a large spoon with the back sprayed with non-stick spray, spread the mixture into a rectangle, about 14 x 12-inches. Cool completely.
• Break the peanut brittle into pieces. Store in an airtight container for up to a month. Do not refrigerate. Yield: 16 servings.
• *Omit the salt if using salted dry roasted peanuts. If using raw peanuts, add at the same time as the sugar, corn syrup and water.