- 2 cups of sugar
- 1 cup of water
- 1 cup of corn syrup
- 2 cups of raw spanish peanuts
- 3 TBSP of butter
- 1 1/2 tsp of baking soda
- 1 tsp of vanilla
Bring those ingredients to a boil and bring up to a hard ball stage. Denny says it has to spin a super fine hair. I tried to capture a picture of what that looks like for you here. When the mixture looks like baby fine hair and just kind of floats away you know you are there.
Add 2 cups of raw peanuts to the mixture at this point. Stir frequently and continue to cook until it reaches a nice amber color. This is kind of guess work. Each batch that I do is varying degrees of this color.
Once the amber color is reached, remove from heat and add 3TBSP of butter, 1 tsp of vanilla and 11/2 tsp of baking soda. Stir all that in until it is well mixed. It will foam up. Turn this all out onto a VERY WELL BUTTERED cookie sheet. The cookie sheet I use is 12 x 15. Much bigger than your average cookie sheet. I suppose it would work with a smaller one you would just have thicker peanut brittle.
And finally allow to cool for at least an hour and half.
Happy Baking Season!
Thanks for stopping by the blog!
See you next year!