Posted by Marlen on December 20, 2000 at 18:58:51:
In Reply to: old fashioned peanut brittle posted by barb on December 20, 2000 at 18:07:11:
OLD-FASHIONED PEANUT BRITTLE
A little more work but creates a thicker, more golden, and opaque brittle than the previous recipe. Baking soda makes small bubbles while it sets giving it an open texture.
2 cup Salted Peanuts (skinned)
1/4 cup Butter (1/2 stick)
2 cup Sugar
1 cup Light corn syrup
2 tbsp Baking Soda
1/4 cup Water
1 tbsp Vanilla
(You'll need a candy thermometer for this recipe.)
Spread the peanuts in a single layer in a 9" x 13" cake pan or cookie sheet. Coat a wooded spoon and the insides of a medium sized saucepan with PAM or Crisco spray.
Add the sugar, corn syrup, vanilla, and water into the saucepan and bring to a boil over medium heat. Stir only enough to dissolve the sugar. Cover and let boil another 3 minutes. Remove the cover and use a pastry brush dipped in cool water to "wash down" the sides of the saucepan. Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 280°F (soft-crack stage). Remove from the heat, add the butter, stirring until melted, then return to the stove top. The syrup may become a golden color.
Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 293-295°F (hard-crack stage). Remove from the heat, stir in the baking soda (the mixture will begin to foam). Immediately pour over the peanuts and let cool.
When cool enough to handle, lift the brittle and begin pulling on it trying to make it as thin as possible. Return to the sheet and let cool to room temperature. Fragment into pieces.