- 1 1/2 cups white sugar
- 2/3 cup water
- 2/3 cup light corn syrup
- 2 tablespoons butter
- 1/2 cup raw Spanish peanuts
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons water
- Generously butter a 12x18 inch cookie sheet. Set aside.
- Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
- Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
- Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
- Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
05/07/2018
recipepes.com
Mom's Peanut Brittle, recipe
PT15M
PT1H
5
455 calories