Peanut Brittle Recipe
This is a thick brittle. If you'd like a thinner version, pour the candy on a buttered surface and pull until it's thin and translucent. Makes 2.5 pounds. I give this as a gift at Christmas. Lasts a long time in an airtight container at room temperature.
- 2 cups sugar
- 1 cup light corn syrup
- 1/3 cup water
- 1/4 teaspoon salt
- 4 cups nuts raw cashews, blanched whole almonds, raw peanuts, Brazil nuts, pecan halves, or hazelnuts. I prefer salted peanuts.
- 1 teaspoon butter or margarine
- 2 teaspoons baking soda
- candy thermometer
- Grease a large marble slab with butter. You can also use 2 rimmed baking sheets, greased.
- In heavy 3-quart saucepan, combine sugar, syrup, water, and salt. Heat to boiling over medium-high heat.
- Reduce heat to medium and cook, stirring constantly. When syrup reaches 250°F on a candy thermometer or hard-ball stage, stir in nuts.
- Continue cooking until the candy reaches 293°F on a candy thermometer or almost hard-crack stage.
- Remove mixture from heat. Stir in butter; add baking soda and beat rapidly, until candy begins to turn golden brown.
- Pour mixture onto greased marble and spread to 1/2 inch thickness. If using baking sheets, set aside on wire rack to cool completely.
- When cool, break into pieces and store in an airtight container.