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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Peanut Brittle Recipe

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This recipe for Homemade Peanut Brittle is from Diane's Private Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Nonstick cooking spray
2 cups granulated sugar
1 cup water
½ cup light corn syrup
½ teaspoon coarse salt
2 tablespoons unsalted butter
½ teaspoon baking soda
3 cups salted dry-roasted peanuts
** You could use salted mixed nuts (about 1 pound) instead of just peanuts

Directions:
Directions:
Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside. **light coat of butter works here as well

In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.

Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.

Number Of Servings:
Number Of Servings:
About 1½ pounds
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Although you don't need a candy thermometer to make this, I still use mine because my pots are dark and it's difficult to see the sugar changing colours. So, if you're going to use the candy thermometer, let it get to 300 degrees, or the hard crack stage.

 

 

 

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