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Mom’s Peanut Brittle

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Mom’s Peanut Brittle



Ingredients :

  • 1 ½ cups white sugar
  • ⅔ cup water
  • ⅔ cup light corn syrup
  • 2 tablespoons butter
  • ½ cup raw Spanish peanuts
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 ½ teaspoons water
  • Methods :

  • Generously butter a 12×18 inch cookie sheet. Set aside.
  • Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball – hence the name!) 250 degrees F (120 degrees C).
  • Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
  • Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
  • Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
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