"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Peanut Brittle, Recipe

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This recipe for Peanut Brittle,, by , is from Family Cookbook 2.0, 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!

Contributor:  
Contributor:  
EricssonSlater

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray or vegetable oil for greasing baking sheets
3 C granulated sugar
1 C water
C light corn syrup
C dark corn syrup
3 C raw peanuts
2 T unsalted butter
1 T baking soda
1 1/2 tsp vanilla extract
1 T fine sea salt

Directions:
Directions:
Generously coat baking sheets with cooking spray or oil and set aside

1) Combine sugar water and corn syrups in a 4-6 quart sauce pan and mix well with a heat-proof spatula. Bring to a boil over high heat. Insert candy thermometer. Cook uncovered over high heat without stirring until it reaches 260F (hard-ball stage), 20-25 minutes.
2) Gently add peanuts and butter, being extremely careful not to splash. Turn heat to medium and stir continuously until mixture reaches 300 305F, another 8-10 minutes.
3) Remove pan from heat. Add baking soda, vanilla and salt. The mixture will bubble and increase in volume. Stir well to combine and then carefully pour out evenly between two baking sheets. A second set of hands can be helpful at this point to scrape molten mixture from pan. Spread the mixture as thin as possible.
4) Allow to cool to room temperature, about 25-30 minutes. Break brittle into bite-size pieces and store immediately in air tight container at room temp. Layered between parchment or wax paper can help prevent pieces sticking together.
Recipe makes 3 pounds of Brittle

 

 

 

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