This recipe is adapted from “Mom’s best peanut brittle” recipe on allrecipes.com. I used 2 cups of peanuts instead of one for an added nutty taste and it was so good.
Ingredients
Directions
1. Prepare cookie sheet by greasing well so that the peanut brittle will not stick.
2. Place a heavy saucepan on stove and heat. Add sugar, salt, water and corn syrup and bring mixture to a boil.
3. Stir mixture until sugar is well dissolved and ingredients are well blended.
4. Add peanuts and stir.
5. Place a candy thermometer inside boiling saucepan and stir mixture until a temperature of 300 degrees F (150 degrees C) is achieved. If you do not have a thermometer place a small drop of hot mixture into a cold glass of water. If the drop crystallizes the mixture is ready.
6. When it is ready remove from heat and immediately add the baking soda and butter and stir.
7. Pour out mixture unto cookie sheet and spread throughout the sheet to about 1/2 inch thickness.
8. Let sit and cool. Once cool cut or break into small bits.
Enjoy MN!