Dad’s Favorite Peanut Brittle

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Ingredients
 1 ½ tsp baking soda
 1 tsp water
 1 tsp vanilla
 1 ½ cups sugar
 1 cup water
 1 cup light corn syrup
 3 tbsp butter
 1 lb shelled unroasted peanuts
Directions
1

Heat oven to 200 degrees.

2

Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven.

3

Mix baking soda, 1 teaspoon water and the vanilla; reserve.

4

Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan.

5

Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

6

Stir in butter and peanuts.

7

Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

8

Immediately remove from heat.

9

Quickly stir in baking soda mixture until light and foamy.

10

Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick.

11

Cool completely, at least 1 hour.

12

Break into pieces.

13

Store in covered container.

Ingredients

Ingredients
 1 ½ tsp baking soda
 1 tsp water
 1 tsp vanilla
 1 ½ cups sugar
 1 cup water
 1 cup light corn syrup
 3 tbsp butter
 1 lb shelled unroasted peanuts

Directions

Directions
1

Heat oven to 200 degrees.

2

Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven.

3

Mix baking soda, 1 teaspoon water and the vanilla; reserve.

4

Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan.

5

Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

6

Stir in butter and peanuts.

7

Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

8

Immediately remove from heat.

9

Quickly stir in baking soda mixture until light and foamy.

10

Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick.

11

Cool completely, at least 1 hour.

12

Break into pieces.

13

Store in covered container.

Dad’s Favorite Peanut Brittle