2 cups sugar
1 cup corn syrup
1/4 cup water
2 cups peanuts (or 1 bag raw Spanish peanuts)
2 tsp baking soda
1 tsp vanilla
1/4 cup butter
Greased cookie sheet
Bring sugar, syrup, and water to boil, stirring until mixture comes to a boil and sugar is dissolved. After syrup has boiled for a few minutes, add peanuts and stir continually until syrup starts to turn color (hard crack stage). Stirring keeps the peanuts from burning. Immediately remove skillet from heat and add the soda, butter, and vanilla. Stir until all ingredients are well mixed and butter is melted; mixture will be very bubbly. Pour mixture onto cookie sheet so that it spreads evenly, trying to distribute peanuts evenly. Do not spread peanut brittle on pan with spoon! The spoon will break the bubbles created by the soda and butter. The bubbles make the brittle easier to eat. You can scrape the remaining brittle from the skillet, but put it on the edge of the cookie sheet and not into the middle of what you have already poured out. There will be no bubbles in what you scrape from the pan with a spoon. Let cool until completely cool and brittle (placing outside in the snow on a winter day works great!). It will then be easy to break up into the size of pieces you desire.
1 cup corn syrup
1/4 cup water
2 cups peanuts (or 1 bag raw Spanish peanuts)
2 tsp baking soda
1 tsp vanilla
1/4 cup butter
Greased cookie sheet
Bring sugar, syrup, and water to boil, stirring until mixture comes to a boil and sugar is dissolved. After syrup has boiled for a few minutes, add peanuts and stir continually until syrup starts to turn color (hard crack stage). Stirring keeps the peanuts from burning. Immediately remove skillet from heat and add the soda, butter, and vanilla. Stir until all ingredients are well mixed and butter is melted; mixture will be very bubbly. Pour mixture onto cookie sheet so that it spreads evenly, trying to distribute peanuts evenly. Do not spread peanut brittle on pan with spoon! The spoon will break the bubbles created by the soda and butter. The bubbles make the brittle easier to eat. You can scrape the remaining brittle from the skillet, but put it on the edge of the cookie sheet and not into the middle of what you have already poured out. There will be no bubbles in what you scrape from the pan with a spoon. Let cool until completely cool and brittle (placing outside in the snow on a winter day works great!). It will then be easy to break up into the size of pieces you desire.
No comments:
Post a Comment