Christmas Peanut Brittle
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1 stick (8 tablespoons) unsalted butter
- 1 pound raw peanuts
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions:
My Aunt Mary made peanut brittle for the holidays, and I still love it.One note about peanut brittle: don’t try to make it on rainy, warm, humid days. It won’t harden or set. The same goes for hot summer days.
- Grease a shallow jellyroll pan or 13 x 18-inch sheet pan with butter or nonstick spray, or line it with a Silpat.
- In a large, heavy-bottomed pot fitted with a candy thermometer, heat the sugar, corn syrup, and water to 220°F over medium-high heat. Stir to dissolve the sugar and keep stirring occasionally as the mixture heats to 220°F.
- Add the butter and peanuts and stir continuously until mixture reaches 300°F.
- Â Remove from heat, take out the thermometer, and quickly and vigorously stir in the baking soda and vanilla extract.
- Â Pour the mixture evenly onto the baking sheet and let cool at room temperature for at least 30 minutes. Once cooled, break the brittle into pieces