Mom’s Peanut Brittle!
Ingredients:
2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 cups raw peanuts (or roasted, unsalted peanuts)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Instructions:
1. Prepare the Baking Sheet:
Line a large baking sheet with parchment paper or lightly grease it with butter. Set aside.
2. Cook the Sugar Mixture:
In a large saucepan, combine the sugar, corn syrup, and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil.
3. Add Peanuts:
Once boiling, stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage) on a candy thermometer (about 10-15 minutes). If you don’t have a thermometer, you can test by dropping a small amount of the mixture in cold water—if it forms hard, brittle threads, it’s ready.
4. Add Butter and Vanilla:
Remove the saucepan from heat and quickly stir in the butter, vanilla extract, and baking soda. The mixture will bubble up, so be careful!
5. Spread the Mixture:
Pour the hot peanut mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it out evenly.
6. Cool and Break:
Allow the peanut brittle to cool completely at room temperature (about 30-45 minutes). Once cooled, break it into pieces.
7. Store:
Store the peanut brittle in an airtight container at room temperature. It should stay fresh for several weeks.