3 cups sugar
3/4 cup water
1 cup White syrup
3 cups raw peanuts
1 Tbsp. vanilla
2 Tbsp. Butter
2 Tbsp. Baking soda
Mix sugar, water and syrup in a medium – large saucepan. Cook (stirring constantly!) until candy thermometer reaches 310 degrees.
Remove from heat and immediately add vanilla and butter, then add the baking soda. Stir just enough to mix well.
Pour onto 2 greased cookie sheets. Break when cool.
For some reason, this particular recipe produces candy that isn’t quite as “hard” as a lot of Peanut Brittle recipes – meaning you can enjoy it without keeping your dentist’s number nearby.
This is really delicious. If tomorrow isn’t rainy, I fully intend to make several batches of this candy and the perfect divinity. I’d better break out that Richard Simmons tape and get ready to sweat for my sweets!
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I am looking for a recipe for peanut brittle that uses buttermilk.
Thank you, Kathryn Hamby