by Indiana on Fri Sep 28, 2007 9:56 pm
Classic Peanut Brittle
mazola no stick® cooking spray
1 cup karo® light or dark corn syrup
1 cup sugar
1/4 cup water
2 tablespoons margarine
1 1/2 cups salted peanuts (I used raw)
1 teaspoon baking soda
Spray large cookie sheet and metal spatula with cooking spray; set aside. (I used butter instead.)
In heavy 3-quart saucepan, combine Karo, sugar, water and margarine. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. (I buttered the saucepan.)
Without stirring, cook until temperature reaches 280 °F on candy thermometer or small amount of mixture dropped into very cold water separates into threads, which are hard but not brittle.
Gradually stir in peanuts; continue cooking, stirring frequently, until temperature reaches 300 °F or small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Remove from heat; stir in baking soda.
Immediately pour mixture onto cookie sheet. With metal spatula, spread mixture evenly to edges. Cool. Break into pieces.
Yield: 1 pound