Along with hearth fires, this candy is a ritual of winter.
12 to 18 pieces, depending on size
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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
|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.|
Vary your choice of nuts: brittle can be made with walnuts, pecans, or cashews. Use raw or roasted nuts.
Excerpted from SUGAR PIE AND JELLY ROLL copyright © 2000 Robbin Gourley.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.