Before we started I had my doubts about attempting Peanut Brittle. It’s not for the faint at heart – especially for those of us who want every thing in an instant. Like ME! Standing at the stove stirring and stirring and stirring wasn’t something I was particularly looking forward to, that’s for sure. But my friend, Mabe, and I really didn’t have a lot on our agenda that day so it was a great project for two of us. We had fun!
So this is the recipe we experimented with today. It turned out perfect. Mind you, we made quite a mess and had to soak the pot for an hour or so but it was worth it!
Ingredients
1 1/2 tsp baking soda1 tsp water1 tsp vanilla
2 cups sugar1 cup water1 cup light corn syrup
3 tablespoons margarine2 cups roasted peanuts
Directions
Butter 2 cookie sheets (15×12″) and keep them warm. Mix baking soda, 1 tsp water and vanilla and set aside.
Mix sugar, water and corn syrup in a 3 quart saucepan and cook over medium heat, stirring occasionally, until a drop of the mixture in very cold water forms a soft ball that flattens when removed from the water. (about 18 minutes, or if you have a candy thermometer it should read 240)
Stir in margarine and peanuts. Cook, stirring constantly, to 300 (about 12 minutes or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle). Immediately remove from heat and stir in baking soda mixture.
Pour half the mixture on each cookie sheet and quickly spread it to about 1/4 inch thick. Cool and break into pieces (makes about 80 or 90 pieces)
Tip: Your cooking pot will be a mess with the residue brittle as hard as granite. Don’t worry! No scrubbing or sand blasting required! Just cover the pot in hot, soapy, water and let it soak for a couple of hours. Everything will melt right off.
Another Recipe - A Faster Way
My cousin, Audrey, shared this microwave recipe with me. She found it was so much easier and faster. It took a few tries to get the timing perfected as each microwave is different.
Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup roasted salted peanuts
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Directions
Butter cookie sheet (15×12″) and keep warm.
In 1 1/2 qt casserole stir sugar and corn syrup. Microwave on high for 5 minutes
Stir in peanuts. Microwave on high for 3 to 5 minutes (until light brown)
Add butter and vanilla blending well. Microwave on high 1 to 2 minutes.
Add baking soda and stir well. Pour mixture on cookie sheet and quickly spread it to about 1/4 inch thick. Cool and break into pieces.
