Old Fashioned Peanut BrittleA little work, but creates a thick, golden, opaque brittle. Baking Soda makes small bubbles while it sets giving it an open texture.
2 cups Salted Peanuts 1 cup light corn syrup
1/4 cup Butter 2 Tbls. baking soda
2 cups Sugar 1/4 cup water
1 Tbls. vanilla
You need a candy thermometer for this recipe
Spread the peanuts in a singel layer in a 9 x 13 pan or cookie sheet.
Add the sugar, corn syrup, vanilla and water into the saucepan and bring to a boil over medium heat. Stir onle enough to dissolve the sugar.
Cover and let boil another 3 minutes. Remove the cover and use a pastry brush dipped in cool water to "wash down" the sides of the saucepan.
Combine to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 280 degrees (soft-crack stage) Remove from the hear, add the butter, stirring until melted, then return to the stove top. The syrup may become a golden color.
Continue to boil stirring only enough to keep the mixture from scholring until the boiling point reaches 293 -295 degrees (hard-crack stage)
Remove from the heat, stir in the baking soda (the mixture will begin to foam.) Immediately pour over the peanuts and let cool.
When cool enough to handle, left the brittle and begin pulling on it trying to make it as thin as possible. Return to sheet and let cool to room temperature. Fragment into pieces.