Peanut Brittle Recipe

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Crunchy, delicious, and easy to make, this candy treat is often associated with Christmas time, but is equally good all year.

Directions

Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, salt, and peanuts. Stir over low heat until well blended, then raise heat to medium-high and boil without stirring to 300° F. on a candy thermometer. If working without a thermometer, see TIP.
While syrup cooks, generously butter a baking sheet and set aside. Measure butter, baking soda, and vanilla. Have them within reach.
When syrup reaches 300° F, remove from heat and immediately add butter, baking soda, and vanilla. Stir in and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.
Cool on the sheet and break into pieces. Store air-tight in a waxed-paper lined container.
TIP: If you don't have a candy theremometer, have a bowl of ice water near the stove. When the boiling syrup begins to turn golden brown, drop a small amount - about 1/2 teaspoon into the cold water. When the syrup immediately hardens into a brittle string or ball, it is done.

Container: heavy saucepan, large baking sheet

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

-		1 cup water
-		2 cups sugar
-		1 cup corn syrup , preferably light
-		2 cups raw peanuts
-		1/2 teaspoon salt
-		2 tablespoons butter, plus extra for pan and fingers
-		1 teaspoon baking soda
-		1/2 teaspoon vanilla (optional)