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Peanut Brittle
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Generational family recipe passed down by Aunt Joyce.
Ingredients:
- 1 cup raw Spanish peanuts
- 0.5 cup light corn syrup
- 0.5 cup water
- 1 teaspoon baking soda
Instructions:
- Prepare a smooth surface by laying out multiple sheets of foil to spoon the hot peanut brittle onto.
- Combine sugar, syrup, and water in a large skillet over medium-high heat. Stir regularly until the mixture reaches a hard ball consistency, or a temperature of 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer. To test without a thermometer, drip a small amount of syrup into cold water - it should form a rigid ball. The mixture is ready when it drips off the spoon in threads resembling a clear spider web.
- When the mixture reaches a hard ball consistency, toss in raw peanuts (expect a delightful pop). As it takes on a light clear-brown hue, hinting at caramelization, take it off the stove. Quickly stir in soda, causing the mixture to bubble and rise.
- Using a spoon, drop bite-size pieces onto ungreased foil, continuously stirring between each handful. Alternatively, pour the mixture onto ungreased foil as one large piece and break into smaller pieces once cooled.