Peanut Brittle

Description

My Aunt Joyce taught my mother how to make this and she taught me.

Ingredients

• 1 cup raw Spanish peanuts
• 1 cup white sugar
• ½ cup light corn syrup
• ½ cup water
• 1 teaspoon baking soda

Instructions

1. Lay out several sheets of foil to spoon the hot peanut brittle onto.
2. In a large skillet mix the sugar
3. syrup
4. and water together. Cook at a medium-high heat
5. stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C)
6. or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer
7. occasionally hold spoon above mixture
8. allowing it to drip off spoon. When mixture is at hard ball stage
9. it will ‘hair’ off the spoon when falling
10. looking like a clear spider web.
11. Once mixture is at hard ball consistency
12. add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown
13. as if it’s starting to burn
14. remove from stove. Add soda and stir. Mixture will foam up.
15. Spoon out bite-size pieces onto unbuttered foil
16. stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Servings: 15