I made peanut brittle several years ago to give away as gifts and it was a real winner.
During the last couple of week I kept dreaming of peanut brittle so Thursday night I thought I would give it a try. TRY is the operative word. I TRIED twice and twice I failed.
I always read food network reviews and wonder about those people that say "I followed the recipe exactly and it didn't look anything like the picture and tasted awful too" well I can officially put myself in that category. I tried twice and failed twice!!!
I like to think of myself as "the little engine that could" so I tried again last night after reading lots of cookbooks and watching several YouTube videos on making brittle. Long story very short...it takes time for brittle to cook, you cant rush the process AND you MUST have a thermometer.
My revised version of the recipe!
Ingredients
* 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 of vanilla extract
* 1 teaspoon baking soda
Directions
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.
3. Insert your thermometer into the pot. Dont let the tip of the thermometer touch the bottom of the pan.
4. When the tempature reads 250 Degrees F. Stir in peanuts. Continue cooking. Stir frequently until temperature reaches 305 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
5. Remove from heat; immediately stir in butter or margarine, Vanilla extract and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; let cool for 30-40 minutes and then Snap candy into pieces.
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