Peanut Brittle
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 1/4 cup water
- 1 cup peanuts
- 2 tbs butter, softened
- 1 tsp baking soda
The key to making peanut brittle is to have all of the ingredients pre-measured out. Along with that you need your final pan prepared. To prepare the pan, line a large cookie sheet with a silicone baking mat or grease a large cookie sheet if you do not have a silicone mat. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. You will feel the grains of the sugar disappear. Once smooth, stir in the peanuts. Once the peanuts are mixed in good, add a candy thermometer to the pan and continue cooking.
Stir frequently until temperature reaches the hard crack stage. Which is roughly 300 degrees F (150 degrees C). You want to watch for bubbles. When the bubbles start to form rapidly, your candy is at about 220 degrees. Roughly hotter than boiling water. Once the water evaporates, the bubbles will get smaller and the temperature will rapidly increase. Keep and eye on the mixture.
Remove from heat; immediately stir in butter and baking soda. This will cause the mixture to cool rapidly and gain that perfect brittle color.
Once mixed pour the mixture onto the prepared cookie sheet. Using a silicone spatula, spread out the brittle. Do this as quick as you can as the brittle will start to solidify almost immediately.
Allow the brittle to completely cool.
Once cooled, snap candy into pieces.
This is a great recipe. It is super easy and delicious.
