Spring Treat: Peanut Brittle

May 4, 2010 at 1:44 pm Leave a comment

So in my first post, I said that I wanted to bake more … this isn’t really a baking dish but its desserty so it counts, right?  In any case,  I’m making this Peanut Brittle to share with friends and family as a thank you for all their love and support (especially after the rain).  Its easy to break up and place in cute little spring time packages as gifts.  I hope you like the recipe… it was lots of fun to make!  A special thanks to The Nut Factory in Greenacres, WA for the recipe!

Traditional Peanut Brittle

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2×10-1/2×1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.


Entry filed under: Recipes, Uncategorized.

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