Wednesday, December 25, 2013

Peanut Brittle

Peanut Brittle is about as fun as it gets when making candy  The ingredient list couldn't be more straightforward, but cooking it is like conducting a science experiment.  The sugar syrup erupts like a volcano when the baking soda is introduced and it is quite impressive, albeit a bit scary at the same time.  Kids also enjoy the last step of cracking the huge sheet of candy into bits and pieces.

Peanut Brittle

2 cups sugar
1 cup light corn syrup
2 cups raw peanuts
1 1/2 tablespoons baking soda
1 teaspoon vanilla

Bring sugar, water, and corn syrup to a boil in a large pot.  Place a candy thermometer in the sugar, be sure it is not touching the bottom of the pan.  When the mixture reaches about 230°F, also known as soft ball stage, add the peanuts.  Continue boiling until the mixture reaches 310°F, at which point it is called hard crack.
Remove the mixture from heat and add the butter, baking soda, and vanilla all at once.  Be careful as the mixture will erupt and boil rapidly for a few seconds.  Mix well and spread on a buttered pan to cool.  Once the mixture has cooled completely break it into pieces.

*Be sure to monitor the temperature carefully and do not let it exceed 310°F or it will quickly burn.

(Excerpt from Cooking on the Farm)

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