Peanut Brittle, either you hate it or love it. Like Opera, there is no in between.
Personally, I love it. I do not make much candy, mainly because I do not have the patience for the candy to reach hard crack. I will keep bumping the temperature until I heats quickly, and if you make candy you know, this cannot be done.
Below is a recipe from a dear friend of mine, her peanut brittle is addictive... you have been warned!
o KATHIE'S SPECIAL PEANUT BRITTLE
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups peanuts (or any other kind of nut)
1 1/2 teaspoons baking soda
Butter 2 large baking sheets (I use the disposable kind); set aside. Butter sides of heavy 3-quart saucepan (I use the pot from a pressure cooker and find this to be the best). In pan combine sugar, corn syrup, butter and 1/2 cup water. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar. Avoid splashing mixture on sides of pan.
Cook over medium heat, stirring occasionally, till candy thermometer registers 275 degrees, soft-crack stage (20 to 25 minutes). Add nuts. Continue cooking, stirring frequently (can scorch easily) till thermometer registers 295 degrees, hard-crack stage (7 to 10 minutes).
Remove from heat; remove thermometer. Quickly sprinkle soda over mixture, stir constantly. (Batter will rise like crazy). Immediately pour onto prepared baking sheets. If desired, pull candy with forks as it cools. Cool; break into pieces. Store tightly covered. Makes about 2 1/4 pounds.
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups peanuts (or any other kind of nut)
1 1/2 teaspoons baking soda
Butter 2 large baking sheets (I use the disposable kind); set aside. Butter sides of heavy 3-quart saucepan (I use the pot from a pressure cooker and find this to be the best). In pan combine sugar, corn syrup, butter and 1/2 cup water. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar. Avoid splashing mixture on sides of pan.
Cook over medium heat, stirring occasionally, till candy thermometer registers 275 degrees, soft-crack stage (20 to 25 minutes). Add nuts. Continue cooking, stirring frequently (can scorch easily) till thermometer registers 295 degrees, hard-crack stage (7 to 10 minutes).
Remove from heat; remove thermometer. Quickly sprinkle soda over mixture, stir constantly. (Batter will rise like crazy). Immediately pour onto prepared baking sheets. If desired, pull candy with forks as it cools. Cool; break into pieces. Store tightly covered. Makes about 2 1/4 pounds.
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