Peanut Brittle Recipe

How to make it

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• Heavily butter a 10 x 15 inch baking sheet. Set aside.
• Combine corn syrup, water and sugar in a large (3 quarts or more) heavy saucepan.
• Place over medium high heat and stir with a wooden spoon until mixture comes to a boil.
• Cook the mixture. Occasionally wash down the sides of the pan with a pastry brush dipped in water.
• Cook until mixture reaches the soft ball stage (242 degrees).
• Add peanuts.
• Stir constantly until mixture reaches the hard crack stage, about 305 degrees. Remove from heat and stir in butter, salt and vanilla.
• Finally stir in the baking soda. Mix quickly, but thoroughly. (The more baking soda you put into the brittle at this point, the easier it will be to bite into. I always put 2 teaspoons in and sometimes even a little more.)
• Pour brittle onto baking sheet.
• Stretch the brittle as it cools trying to get it about 1/8” thick.
• Let cool completely.
• Break into pieces.
• Store in airtight containers.
• NOTES: 1. You can substitute other oil-roasted nuts like cashews or macadamias. 2. DO NOT USE DRY-ROASTED NUTS. You need nuts with oil because they'll burn very easily otherwise. 3.BE CAREFUL when stretching the brittle. It is very hot.
• THIS IS NOT A RECIPE FOR YOU TO MAKE WITH YOUR CHILDREN IN THE ROOM!!!