Peanut Brittle

    This is the perfect homemade peanut brittle recipe. It takes a bit of patience, you'll have to bring it up to temperature. You are definitely going to need a candy thermometer. I made a batch for my cookie trays this holiday. My one piece of advice, make sure you are storing it in a air tight container. Especially here in Florida, where we have had a very hot and humid December. Be careful or your brittle may not stay very brittle. Everyone loves this stuff though!

Peanut Brittle 

Ingredients:

- 3 cups of sugar

- 1 cup of light corn syrup

- 1 and 1/3 cup of water

- 3 cups of dry roasted salted peanuts, (16 ounce package)

- 1/2 teaspoon of salt

- 4 tablespoons of butter

- 2 teaspoons of baking soda

- 2 teaspoons of vanilla extract

    Line a cookie sheet with tin foil, spray liberally with non-stick cooking spray, and set aside. In a large 3.5 quart saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat and cook until the soft ball stage (about 240 degrees) on a candy thermometer. Stir occasionally until the sugar is dissolved. Stir in the peanuts, salt, and butter. Turn up the heat a little bit and cook the mixture to the hard crack stage (about 300 degrees) on a candy thermometer. Stir this occasionally so the peanuts to not scorch on the bottom of the pan. Once you reach the hard crack stage, remove from heat and stir in the baking soda and vanilla. Pour the mixture out onto the prepared cookie sheet and spread out evenly to desired thickness. Let cool completely, break into pieces, and store in an air tight container. Makes about 2 pounds of candy. 

This is the beautiful caramel color you are going for!