| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candy |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Corn syrup |
| 1/2 |
c |
Water |
| 1 |
ds |
Salt |
| 2 |
c |
Raw peanuts |
| 1 |
tb |
Butter or margarine |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Place sugar, corn syrup, water, salt and peanuts in 2 quart microproof bowl
or casserole. Cook on High (maximum power) for 5 minutes, then stir. Cook
on High (maximum power) for 13 to 15 minutes or until syrup separates into
threads. This is the hard-crack stage or 300 degrees on a candy
thermometer. Check temperature with thermometer several times during the
last few minutes. (Do not leave thermometer in oven while cooking.) Stir in
butter, baking soda and vanilla just until light and bubbly. Pour onto
buttered cookie sheet. Spread. Cool and break into pieces. Makes 1 1/4
pounds. Note: You may use either light or dark corn syrup. The color of the
peanut brittle will differ, but both are delicious.
Posted to recipelu-digest Volume 01 Number 363 by "Diane Geary"
<diane@keyway.net> on Dec 12, 1997
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