Thursday, January 12, 2012

Second Batch Peanut Brittle

I had such fond memories of peanut brittle , and when I came across this recipe on I thought I had hit the jack pot. My first attempt didn't go that well admittedly ok it was terrible, I forgot to constantly stir the mixture so the peanuts got caught on the bottom and wow when that stuff starts burning it does it quick. Before i knew it my smoke alarms were going off , not to worry I got it under control ...phew and reluctantly threw it out. There were some pieces worth salvaging but I thought it was better to start completely afresh. This time I tripled the amount of peanuts since i felt the original recipe didnt have enough, but I realize for some 3 cups of peanuts might seem excessive and at the end I added about a tablespoon of Brandy.The second batch was creamy and not too hard, because as much as i love brittle i dont like it too hard, actually I think it turned out more  a peanut toffee


1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

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