Old-Time Peanut Brittle
There is really no reason to make candy except the pure pleasure of it, a Christmas gift of homemade candy is a rare and often a wonderful surprise.
Making candy is as exacting as it is fun, and as
much chemistry as it is cooking. The basic
requirements are strict attention and a few
good tools. Don't be afraid of failure, if you follow
the recipe, your candy will turn out perfect.
Use only real butter in candy making, it imparts
its own good taste. Also, avoid making candy when the
humidity is high, it's better to make it on a cool clear day.
Candy cooks faster at high altitudes, for each 500
feet above sea level cook the syrup one degree less
than the recipe calls for.
The key to perfect peanut brittle is....
adding the baking soda. It reacts with the
caramelized sugar to make the candy
porous and not too hard, so it's easy to eat.
3/4-cup white granulated sugarIngredients
3/4-cup light corn syrup
3-tablespoons butter, at room temperature
1-1/2 cups shelled raw peanuts
2-teaspoons vanilla extract
1-teasppon baking soda
butter baking sheet
Step 1...Butter a large baking sheet; set aside.
In a large heavy saucepan, combine the sugar, corn syrup,
water, and butter. Bring to a boil over moderate high heat,
stirring constantly with a wooden spoon to disolve the sugar.
(avoid splashing mixture on the sides of the pan). Clip a candy
thermometer carefully on the side of the pan, make sure the
the bulb is immersed but not touching the botom of the pan.
Boil for 3 minutes.
Step 2...Lower heat to moderate and cook stirring occasionally
until the candy thermometer reaches 240 degrees, soft ball stage.
use candy thermomter
About 10 to 12 minutes.
Step 3...Stir in peanuts. Cook over moderate heat, stirring
constantly, to 300 degrees on the candy thermomter,
hard crack stage, 10 to 15 minutes. Watch carefully
so mixture doesn't burn.
Step 4...Remove from heat, remove candy thermometer
and immediately stir in vanilla and baking soda, stir
constantly until light and foamy. QUICKY pour and spread
onto the buttered baking sheet.
spread on baking sheet
Step 5...With 2 forks, lift and pull candy into a 14x12 inch rectangle.
Pull gently to avoid tearing. Cool completely and break candy
Store candy covered tightly.
Makes about 1 pound.(about 50 pieces)
Tips; Take care when handling mixture it will be very hot!!
For people that have an allergy to peanuts, use sunflower seeds to make brittle.
2-cups hulled in place of 1-1/2 cups peanuts.
Do not double, doesn't work well.
1 piece = 57 calories, 3 g.total fat, 1 g.saturated fat
1 g. protein, 7 g.carbohydrate, 0 g.fiber, 39 g.sodium
and 2 mg cholesterol