Woofers und Tveeters

All this and she can cook, too!

Blondie’ Perfect Peanut Brittle

3C Sugar
1C Light Corn Syrup
4.5 Cups Dry Roasted Unsalted Peanuts
4 TBSP Unsalted Butter
2 TSP Vanilla
2 TSP Baking Soda
Vegetable Oil Cooking Spray

1. Coat 2 12 x 17 baking pans with cooking spray

2. In a heavy, 5 quart sauce pan with a tight-fitting lid, combine sugar,
corn syrup and 1/2 C water. Cover and bring to a boil over high heat.
(approx. 5 minutes) Swirl the pot often over the burner to dissolve the
sugar. Keeping the lid on will prevent crystals; should they form, wash
down the sides with a wet pastry brush.

3. Once steam begins to rise around the lid, remove the lid, reduce heat
to medium. Insert candy thermometer, and continue to boil until 230
degrees, about one minute.

4. Add peanuts and stir constantly with a metal spoon until the mixture
reaches 300 degrees, about 13 to 18 minutes. At this point the mixture
should be a rich, golden brown.

5. Immediately remove from heat, and quickly add butter, vanilla and
baking soda. Stir with a metal spoon until butter melts, mixture will
become foamy. Pour half of mixture into each pan, spread evenly
with a spatula. Cool for one hour.

6. Turn the brittle out of the pan, and snap it into shards. (You can
smack it with a mallet, this works well!!) It can be stored in an
air-tight container for weeks.

Enjoy