Peanut Brittle Best Family Recipes

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Peanut Brittle

"My Aunt Joyce taught my mother how to make this and he or she taught me."

Ingredients :

1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda

Instructions :

Prep :	Cook : 15M	Ready in :

Lay out numerous sheets of foil to spoon the hot peanut brittle onto.
In a massive skillet blend the sugar, syrup, and water collectively. Cook at a medium-high warmness, stirring often. Heat until the mixture has a tough ball consistency. Heat to 250 to 265 levels F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water paperwork a inflexible ball. If you don't own a candy thermometer, on occasion hold spoon above aggregate, permitting it to drip off spoon. When mixture is at tough ball level, it will 'hair' off the spoon whilst falling, searching like a clean spider net.
Once aggregate is at tough ball consistency, add uncooked peanuts. (They will pop a bit.) When combination begins to show a mild clean-brown, as if it's beginning to burn, dispose of from stove. Add soda and stir. Mixture will foam up.
Spoon out chunk-size pieces onto unbuttered foil, stirring constantly between every couple of portions. Mixture also can be poured onto unbuttered foil as one big piece and damaged into smaller pieces as soon as cooled.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook it evenly, and make clean-up simpler.

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