cat lover
07-16-2006, 06:16 PM
Stove-top method
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 tsp salt
3 cups raw shelled Spanish peanuts, skins on
2 tbsp butter
1 tsp vanilla extract
2 tsp baking soda
Heat sugar, syrup, water and salt to a rolling boil in a heavy 2 quart, saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 degrees). Add butter and vanilla, then baking soda. Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4" thickness. When cool, break into pieces. Store in an airtight container. Makes about 2 pounds peanut brittle.
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 tsp salt
3 cups raw shelled Spanish peanuts, skins on
2 tbsp butter
1 tsp vanilla extract
2 tsp baking soda
Heat sugar, syrup, water and salt to a rolling boil in a heavy 2 quart, saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 degrees). Add butter and vanilla, then baking soda. Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4" thickness. When cool, break into pieces. Store in an airtight container. Makes about 2 pounds peanut brittle.