Introduction: Peanut Brittle

It is getting close to the holiday season and that means candies and sweets of all types. When I was growing up my dad was the one that made all the candy and fudges and it was gooo--ood. That man knew what he was doing. My parents are gone now and it's been quite a few candy-less years but I came across this recipe and thought that I might revive a little bit of the past and share it this season and hopefully a few more.

Step 1: The Things We Need

1 cup sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1/4 cup water

1 cup Spanish peanuts

2 tablespoons unsalted butter

1 teaspoon baking soda

butter to grease a cookie sheet with

cookie sheet


and most importantly...a candy thermometer

Step 2: Let's Get Cooking

Grease a cookie sheet with butter and set aside.

combine sugar, corn syrup, salt and water in your saucepan. Bring to a boil over MEDIUM heat, stirring until sugar has dissolved, about 10 minutes.

Step 3:

Stir in peanuts. Continue cooking, stirring frequently so the peanuts move around (they can brown too much if they sit at the bottom of the pan), until temperature on the candy thermometer reaches 300 degrees (hard-crack stage)

Step 4:

Remove from heat and stir in the butter. Add baking soda and stir, then immediately pour onto prepared cookie sheet. Spread with rubber spatula.

Allow candy to cool completely then break into pieces.

Now you can share or not ... it's up to you

Step 5: