Tuesday, December 30, 2008

Peanut Brittle

20.  Candy and goodies are every child's delight at Christmas.  Though I have to say...I still have a bit of child in me, especially when it comes to enjoying sweets.  Each year, candy making is on my "to do" list along with cookie baking.  Usually I make chocolate covered candies...this year, peanut brittle made the top of the list.  My recipe is about 25 years old...tried and true!
Peanut Brittle   
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 cups raw peanuts
1 tsp vanilla
1 tsp baking soda

In a 5 quart pot add sugar, corn syrup and water stirring together to incorporate the sugar.  Bring to a boil and cook till hard-ball stage is reached, approximately 260 degrees.  Add peanuts to the boiling sugar and continue to boil, stirring constantly.  Peanuts will begin to toast and brown as well as the sugar.  Bring mixture to hard-crack stage, approximately 300 degrees.  Turn off heat and quickly add vanilla and baking soda.  Stir candy quickly as the mixture becomes foamy and puffs up.  Incorporate all baking soda and pour candy directly onto a heat safe  cold surface or cookie sheet.  Using a silicone sheet is the ideal or marble slab or counter.  Spread candy evenly to the edges of the pan.  Place on a rack and allow to cool completely.  When candy is completely cooled and hardened, pick up large piece of candy and turn over.  With the back of a metal spoon, begin to tap candy.  Cracks will form and candy will break. 
Place candy pieces in air tight container or sealed bags.  Store in a cool place.
or wrap up in delightful little cellophane bags and give as gifts to your friends and loved ones!   Enjoy!

"...Let this season bring a renewing of the mind and a cleansing of our lives by God's pure presence.  Let His joy come to our weary world through us."
G. Kennedy

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