Peanut Brittle

Peanut Brittle

by Donna Tolman

 

1 1/2 t. baking soda                    1 c. water

1 t. water                                    1 c. light corn syrup

1 t. vanilla                                  3 T. butter or margarine

1 1/2 c. sugar                             1 lb. shelled unroasted peanuts

 

Butter two 15 1/2X12 cookie sheets; keep warm. Mix soda, 1 t. water and vanilla: set aside. In a 3 quart saucepan combine sugar, 1 c. water and corn syrup. Cook over medium heat, stirring occasionally, to *240 degrees on the candy thermometer, or until a small amount of syrup dropped in cold water forms a soft ball that flattens when removed from water. Stir in margarine  and peanuts. Cook, stirring constantly to *300 degrees or until a small amount of mixture dropped into cold water separates into threads that are hard brittle. Watch carefully so mixture does not burn. Immediately remove from heat and add baking soda mixture. Pour 1/2 of the candy mixture onto each cookie sheet and quickly spread to 1/4 inch thick. Cool; break into pieces.

 

*Don't forget to adjust these temperatures for your altitude.

** For my altitude you cook to 224 on the candy thermometer and then after adding margarine and peanuts cook to 284