Dec 11, 2012

Peanut Brittle

2 cups sugar
1 cup light-colored corn syrup
½ cup water
¼ cup butter (no substitutes)
2 ½ cups raw peanuts or other coarsely chopped nuts
1 ½ teaspoons baking soda, sifted

1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).


Mixed-Nut Brittle
½ cup sugar
½ cup light-color corn syrup
½ cup salted mixed nuts or peanuts
1 tablespoon butter
½ teaspoon vanilla
½ teaspoon baking soda

1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.
2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).
3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).
4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.

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