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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

    Print recipe
    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.


    Walnuts Cashews
    Product nutrition and information
     Quantity Ingredients Est.Price
      Karo Light Corn Syrup - $3.19/ea
     16oz
     
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
     
      Planters Dry Roasted Unsalted Peanuts - $5.19/ea
     16oz jar
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Arm & Hammer Baking Soda - $1.19/ea
     16oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Nielsen-Massey Madagascar Bourbon Vanilla Extract - $8.29/ea
     4oz
     
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