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PEANUT BRITTLE
from "Sugar Pie and Jelly Roll" by Robbin Gourley

Along with hearth fires, this candy is a ritual of winter.

12 to 18 pieces, depending on size
INGREDIENTS (CLICK TO BUY)

1/2 cup water
1 cup light corn syrup
2 cups sugar
Pinch of salt
2 cups peanuts
1 tablespoon baking soda
1 tablespoon butter
1 teaspoon vanilla

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PREPARATION

Place water, syrup, sugar, and salt in a medium saucepan and bring to a boil. Add peanuts, stirring occasionally to prevent sticking. Cook to 296°F on a candy thermometer. Remove from the heat and add baking soda, butter, and vanilla. Stir thoroughly. Pour onto a greased marble slab or greased baking pans. Spread quickly to 1/4-inch thickness. When almost cold, loosen candy from slab with a spatula and break into small pieces.
Note:
Vary your choice of nuts: brittle can be made with walnuts, pecans, or cashews. Use raw or roasted nuts.


Buy The Ingredients Walnuts Pecans Cashews
Product nutrition and information
 Quantity Ingredients Est.Price
  Karo Light Corn Syrup - $3.19/ea
 16oz
 
  Domino Granulated White Sugar - $2.49/ea
 2lb box
 
  Planters Dry Roasted Unsalted Peanuts - $5.49/ea
 16oz jar
 
You May Already Have
  Morton's Regular Salt - $1.19/ea
 26oz
 
  Arm & Hammer Baking Soda - $1.19/ea
 16oz
 
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
 
  Nielsen-Massey Madagascar Bourbon Vanilla Extract - $8.99/ea
 4oz
 
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