Peanut Brittle September 25, 2014 by Jill Foucre Leave a Comment Peanut Brittle 2014-09-25 09:45:33 Look no further for a Peanut Brittle recipe. Sharon has perfected the technique over 30 years and offers her tips for success. Print Ingredients 2 cups granulated sugar (not extra fine) 1 cup light corn syrup 1 cup water 2 cups raw Spanish peanuts ½ t. salt 1 t. baking soda 1 T. butter 1 t. vanilla Instructions Liberally butter 3 or 4 cookie sheets and set them on towels on your countertop. Use towels even if your countertop is heat proof. They will prevent the hot candy from cooling too quickly. In a heavy three-quart saucepan, combine sugar, corn syrup and water. Cook and stir over medium heat until sugar dissolves and mixture is clear. Add peanuts and salt. Cook to hard-crack stage (300 degrees F), stirring frequently. Use a good quality candy thermometer. This takes about 30 minutes. Don't rush it or it could burn. Stir more often and watch the temperature closely in the last 10 degrees of heating. Add soda, butter and vanilla; mix well. Pour mixture onto prepared cookie sheets in narrow (4 inch) lines. With a clean fork, push down any piles of peanuts. Fill the pan with clear water (no soap) and soak your utensils. When the outermost 1/8 inch of the candy is slightly firm, begin pulling the edges of the candy with a fork to make the candy thinner. (The candy will become a little thinner as it cools. Avoid pulling it too far or it will be fragile when cooled.) When each sheet of candy has become less liquid, pick it up by the edges and turn it over on the buttered cookie sheet to finish cooling. When the candy has completely cooled, break it into the desired size and store it in an airtight container. Notes Source for raw Spanish peanuts: Bulk Fresh Pantry in Westmont By Sharon Wussow Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/