Peanut Brittle
Over a year ago
6,313 views
Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 1 cup water
- 2 cups raw peanuts
- ½ tsp. salt
- 2 tbsp. butter
- 2 tsp. baking soda
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
A traditional holiday classic.
Method
-
1
1.Heat and stir sugar, syrup and water in a heavy saucepan until the sugar dissolves.
2.Add salt. Cook over medium heat to soft ball stage (234 degrees).
3.Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
4.Quickly, stir in butter and soda. Beat to a froth for a few seconds.
5.Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Comments (0)