Pauline's Peanut Brittle
Ingredients
- 1/2 C. light corn syrup
- 1/2 C. water
- 1 C. sugar
- 1 C. raw Spanish peanuts
- 2 Tbs. butter
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda
Directions
Butter a 15x10-inch jellyroll pan or a 15-inch pizza pan; set aside. In a heavy 3-quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. When syrup starts to thicken, stir in peanuts. Stirring constantly, cook until the peanuts smell cooked and the syrup bubbles are a pale straw color.
Remove from heat and stir in butter, salt and vanilla. (Use caution as this will cause steam and could burn your hand.) Stir in baking soda until it foams. Pour onto baking sheet and allow to cool for several minutes.
Using two forks, or buttered fingertips, begin stretching edges away from the mass of brittle. Work your way around the pan, pulling off pieces as you stretch. Place these pieces on the countertop or on another baking sheet; turn the pieces upside down as this will cause the peanut to stay in the center of the candy rather than sink to bottom. Continue until all brittle has been stretched. Cool completely. Store in an airtight container.
Yield: 1 pound
From: Candymaking, by Ruth Kendrick and Pauline H. Atkinson
