1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons margarine or butter*
1 pound shelled unroasted peanuts
Heat oven to 200 F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm
in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix
sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium
heat, stirring occasionally, to 240° on candy thermometer or until small
amount of syrup dropped into very cold water forms a soft ball that
flattens when removed from water.
Stir in margarine and peanuts. Cook, stirring constantly, to 300° or until
small amount of mixture dropped into very cold water separates into hard,
brittle threads. (Watch carefully so mixture does not burn.) Immediately
remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour half the candy mixture onto each cookie sheet; quickly spread about
1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store
in covered container.
*We do not recommend using vegetable oil spreads.
Note: The trick to making thin, tender peanut brittle is keeping the
cookie sheets warm. You'll be able to spread the candy to 1/4-inch
thickness without it setting up.
Makes about 6 dozen candies
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.