Peanut Brittle

This is my sister-in-law, Beth’s scrumptious recipe. Her brittle is addictive because of the crunch and the salty-sweet combination you get from the peanuts and the brittle.

Beth wanted me to share three musts with this recipe:

1. You must have a candy thermometer to make this recipe.
2. You must be exact with the temperatures.
3. The cookie sheet you pour the mixture onto must be buttered and not spayed with Pam.

Peanut Brittle

Ingredients:

2 C sugar

1 C corn syrup

¼ C water

1 ½ C salted peanuts

1 t vanilla

2 t baking soda

Directions:

Add the sugar, corn syrup, and water to a medium saucepan. Stir the mixture continually until it reaches 285°F.

Take the mixture off the heat and stir in the peanuts and butter. Put it back on the heat and stir the mixture continually until it reaches 295°F.

Take it off of the heat and stir in the vanilla and baking soda.

Pour the mixture over a buttered cookie sheet and let set. Once it’s hardened, break into pieces.

Source: Beth Jankowski