Post by carnation037 on Jan 18, 2003 20:01:20 GMT -6
Irresistible Peanut Brittle
1 c. light corn syrup
2 cup granulated sugar
1/2 cup water, distilled preferred
1 cup salted butter or margarine (yes, 1 cup!)
1-3/4 to 2 cups roasted or raw peanuts (I use 2 c. raw)
1 teaspoon baking soda
Combine sugar, corn syrup, and water in 3 quart medium or heavy weight sauce
pan. Cook and stir until sugar dissolves and mixture comes to boil. Add
butter. Stir frequently after it reaches the syrup stage (230 degrees). Add
nuts when temperature reaches soft-crack stage (280 degrees) and stir
constantly until temperature reaches hard-crack stage (305 degrees). Remove
from heat and quickly stir in baking soda, mixing thoroughly. Immediately
pour onto two (2) cookie sheets or 15x10 inch pans. Immediately start
stretching it thin by lifting and pulling from edges using two forks. (Much
easier if there is one person doing each pan.) (Be careful. It's hot.)
Loosen from pans as soon as possible, turn the candy over, and break it into
pieces. Makes 2-1/2 pounds.
1 c. light corn syrup
2 cup granulated sugar
1/2 cup water, distilled preferred
1 cup salted butter or margarine (yes, 1 cup!)
1-3/4 to 2 cups roasted or raw peanuts (I use 2 c. raw)
1 teaspoon baking soda
Combine sugar, corn syrup, and water in 3 quart medium or heavy weight sauce
pan. Cook and stir until sugar dissolves and mixture comes to boil. Add
butter. Stir frequently after it reaches the syrup stage (230 degrees). Add
nuts when temperature reaches soft-crack stage (280 degrees) and stir
constantly until temperature reaches hard-crack stage (305 degrees). Remove
from heat and quickly stir in baking soda, mixing thoroughly. Immediately
pour onto two (2) cookie sheets or 15x10 inch pans. Immediately start
stretching it thin by lifting and pulling from edges using two forks. (Much
easier if there is one person doing each pan.) (Be careful. It's hot.)
Loosen from pans as soon as possible, turn the candy over, and break it into
pieces. Makes 2-1/2 pounds.