This recipe has been adapted from Martha Stewart Living, October 1996.
The Martha Stewart Show, October 2005
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking soda
- Nonstick vegetable oil spray
- Coat two 12-by-17-inch baking sheets with vegetable spray.
- In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.
- Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute.
- Add peanuts, stirring constantly with a metal spoon until mixture reaches 300 degrees (hard crack stage) and is a rich golden brown, 13 to 18 minutes.
- Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.
- Turn brittle out of pan, and snap it into shards.
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