Ingredients

The following ingredients have 12 Servings
  • 1 cup granulated sugar
  • 1/2 cup light Karo corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt*
  • 1 3/4 cups unsalted roasted peanuts*
  • 2 Tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Instruction

  • Cover large cookie sheet with non-stick aluminum foil or parchment paper. Place over two burners, turned to the lowest temperature. Set aside.
  • Add sugar, corn syrup, water, and salt to a heavy 2-quart saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Set candy thermometer in place, and continue cooking, stirring frequently. When the temperature reaches 250° F, add the peanuts. (Note that the addition of the peanuts will lower the temperature and thicken the mixture.) Continue cooking, stirring frequently, until the temperature reaches 300° F, or until a small amount of the mixture dropped into very cold water separates into hard and brittle threads.
  • Remove from heat; immediately stir in butter, vanilla extract, and baking soda. Pour at once onto heated cookie sheet. Using a large spoon with the back sprayed with non-stick spray, spread the mixture into a rectangle, about 14 x 12-inches. Cool completely.
  • Break the peanut brittle into pieces. Store in an airtight container for up to a month. Do not refrigerate. Yield: 16 servings.