What can I say? I enjoy making candy.
I looked through my various recipes and cookbooks for the perfect recipe. And I have to tell you that there is very little separating them. For the most part, they all have the same basic ingredients and they all cook to the hard crack stage, so patience is a virtue. *MUST HAVE A GOOD CANDY THERMOMETER*
One thing to remember when making peanut brittle--when you add the baking soda, the napalm-like melted sugar will double or triple in size like a science experiment gone bad.
BE SURE TO USE A LARGER THAN NORMAL POT.
Unless you enjoy cleaning up hardened sugar on the floor, counter, stove, etc. . . . don’t ask me how I know this. :-P
Old-Fashioned Peanut Brittle
3 cups sugar2 cups water
¾ cup light corn syrup
¾ cup dark corn syrup
4 cups salted, roasted peanuts (@ 1 lb = 3 cups) (can use raw Spanish peanuts, too)
2 Tbsp. unsalted butter
1 Tbsp. baking soda
1 tsp. vanilla extract
Butter 2 heavy large baking sheets (mine are 12 X 17 inches). Stir first 4 ingredients in heavy large saucepan (I use a 4-in tall, 10-in diameter stew pot) over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260 degrees F, about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter, cook until thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Add baking soda and vanilla, stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.
Break brittle into pieces. Store in airtight containers at room temperature.