Aunt Sue's Peanut Brittle
My sister Susan's peanut brittle recipe is simply one of the best and has long been a family favorite.
Recipe Ingredients:2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup raw peanuts
1 tablespoon butter
2 teaspoons baking soda
1 teaspoon kosher or sea salt
1 tablespoon vanilla extract
- Line a large baking sheet with lightly buttered aluminum foil. Set aside.
- Combine the sugar, corn syrup and water in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285°F | 140°C) or when small amount of mixture dropped in cold water separates into hard but not brittle threads.
- Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300°F | 150°C) or until small amount of mixture dropped in cold water separates into hard, brittle threads. Remove from the heat.
- Quickly stir in the baking soda, salt and vanilla (mixture will foam up). Turn the mixture onto prepared baking sheet. Spread out with a metal spatula as thin as possible (warmed pans help to spread mixture thinner).
- Cool completely, invert pan and peel off foil; break into serving pieces. Store in tightly covered container at room temperature.
Makes 48 servings. (The yield is a 'guesstimate', breaking the candy into pieces is not an accurate method of measurement.)
Personal Note: Not bothering with a candy thermometer, Aunt Sue would simply say to cook the sugar/syrup mixture until it turns the perfect golden color, add the peanuts and cook a couple more minutes. She had the knack of knowing just the right time, but such a technique is learned only by experience. However, it is good to know that you should be aware of the color, as a sudden darkening would indicate the candy has cooked too long.
Nutritional Information Per Serving (1/48 of recipe): 80.9 calories; 25% calories from fat; 2.5g total fat; 0.6mg cholesterol; 102.1mg sodium; 32.4mg potassium; 14.6g carbohydrates; 0.4g fiber; 14.0g sugar; 14.2g net carbs; 1.2g protein.