December 22, 2016
22. Peanut Brittle
This is a great recipe for the holidays because it can be made ahead of time and stored in an air-tight container for several days. It is easy to transport and it tastes delicious! For individuals with peanut allergies, this recipe can be made with almonds.
1 cup sugar
1/2 cup corn syrup
1/8 teaspoon salt
2 Tablespoons water
1 Tablespoon butter
1 cup peanuts
2 teaspoons baking soda
In a pot over medium heat stir sugar, corn syrup, salt, water and butter.
While the candy is cooking line a cookie sheet with parchment paper.
Continue to cook the sugar mixture until it turns golden brown (300 degrees on a candy thermometer).
Remove the mixture from the heat and add the baking soda. Stir quickly until the soda is mixed into the candy. Add the peanuts and stir.
Quickly pour the mixture onto the parchment lined cookie sheet and spread into a thin layer. Allow the candy to cool.
Once cool, break the candy into bite-size pieces.