Peanut Brittle

peanut brittle

A person without a sense of humor is like a wagon without springs.  It’s jolted by every pebble on the road.  –Henry Ward Beecher

Ingredients

  • 1 cup raw Spanish peanuts
  • 1 cup white sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 1 teaspoon baking soda

Directions

Lay out several sheets of foil to spoon the hot peanut brittle onto.  In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web.   Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove.  Add soda and stir.  Mixture will foam up.  Spoon out bite-size pieces onto un-buttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s