Sunday, January 20, 2013

Best Peanut Brittle recipe by Melody Grambling

2 cups sugar    2 1/2 c raw peanuts     3/4 c white corn syrup
1/4 c water   1/4 tsp. salt   3 tsp baking soda.

You will need 4 greased pie tins or a well greased cookie sheet, big pot, & candy thermometer

Premeasure the baking soda & set aside, have it ready to put in the mixture.  Also have your pans/cookie sheet ready to for the peanut brittle to pour in.

In a heavy gauge pot, mix the sugar, peanuts, syrup, water & salt, cook on medium heat, stirring at all times until you reach 300 degrees (hard crack stage) on a candy thermometer.  Remove from heat, add baking soda (will make brittle rise/foam a little) stirring quickly & then quickly pour into pans/cookie sheets. 
Makes 2 pounds - if using 4 pie pans & poured evenly each pie pan will be a 1/2 pound.
Hint: pour quickly when putting into pans/cookie sheets as brittle with start to harden.

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