Source: Candymaking by Ruth A. Kendrick & Pauline H. Atkinso
Makes 1 serving.
Preparation time: 45 minutes
Tips: Stretch brittle as thin as possible.
Pauline's Peanut Brittle
Many Types
Ingredients
Preparation
1/2 cup light corn syrup
1/2 cup water
1 cup sugar
1 cup raw Spanish peanuts, skins on o.k.
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1. Butter a 15"x10" jelly roll or 15" pizza pan: set aside.
2. In a heavy 3-quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. When syrup starts to thicken, stir in peanuts. Stirring constantly, cook until the peanuts smell cooked and the syrup bubbles are a pale straw color, a translucent pale caramel color. This will take about 20 to 30 minutes. If using thermometer, cook to hard crack, 306 degrees F.
3. Remove from heat and stir in butter, salt and vanilla extract. Use caution as this will cause steam and could burn your hand. Stir in baking soda until it foams. Introducing the baking soda will turn the mixture from translucent to opaque. If mixture looks too pale, heat for few more seconds stirring constantly. Mixture will darken fast, remove.
4. Immediately pour into baking sheet spreading thickness as even as possible, allow to cool for several minutes.
5. Using 2 forks, or buttered finger tips, begin stretching the edges away from the mass of brittle. Work your way around the pan, pulling off pieces as you stretch. Place these pieces on the counter top or on another baking sheet; turn the pieces upside down as this will cause the peanuts to stay in the center of the candy, rather than sink to the bottom. Continue in this manner until all the brittle has been stretched. Allow to cool completely.
6. Store in airtight containers.
NOTE: 1) The thinness, as well as the proportions is what makes this brittle easy to eat and why it doesn't stick to the teeth.
Makes 1 pound
