Peanut Brittle Deluxe
2 c Sugar
1 c Light Corn Syrup; Karo
1/4 c Water
1 1/2 c Salted Peanuts
4 tb Butter Or Regular Margarine
2 tb Baking Soda
1 ts Vanilla
Combine the sugar, corn syrup and water in a heavy
3-quart saucepan. Cook over medium heat, stirring
constantly, until the sugar is dissolved. (Note: Be
very careful when you make this recipe as the syrup is
dangerous if spilled on you.) Continue cooking,
stirring occasionally, until the mixture reaches the
soft crack stage (285 degrees F.) on the candy
thermometer. Add the peanuts and butter. Cook,
stirring constantly, to the hard crack stage (300
degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla.
(Mixture will foam up.) Turn the mixture onto 2
greased baking sheets (Jelly roll pans work nicely).
Spread out with a metal spatula as thin as possible.
When the candy begins to set, loosen from the baking
sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When
completely cooled, break into pieces.
Makes about 2 pounds of brittle.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini