Best Peanut Brittle
3 cups sugar
1 cup light corn syrup
½ cup water
3 cups salted Spanish Redskin peanuts
2 tsp. baking soda
You will also need:
candy thermometer
2 large baking sheets, greased
I. In 3-quart saucepan, combine sugar, corn syrup and water. Stir and cook until the sugar dissolves and the mixture boils.
II. Once the mixture has boiled, cook without stirring until it reaches 280° F. on a candy thermometer.
III. Add the peanuts; stir and cook until 300° F.
IV. Add baking soda, stirring gently until the baking soda has completely dissolved. The mixture will foam up, which is why you need a 3-quart pan to begin with.
V. Quickly pour the candy onto the greased baking sheets, spreading it out.
VI. Break into pieces when cool.
Makes 2½ lbs.
Voice of Experience:
No real tricks here. Don't use raw peanuts. And don't pour the hot candy out onto wax paper. We did that once. We ate paper with each piece of candy.
Recipe source: My mother.