Making Peanut Brittle - Holiday Tradition

 Oh so many years ago, a friend by the name of Ying Custer shared her fabulous Peanut Brittle recipe with me.  I have not attempted any other recipe since that time.  Yes, it is just that good and oh so easy.  I also discovered, this year, that I have not shared this on the blog before.  Well, lucky you -- this is your year.

FIRST - If you live in the south like me, check the humidity.  This really works well on dry days.  Today we are 35%.  That works.

SECOND - butter a 9x13 pan or cookie sheet with sides.  Now you are ready to start.

In a heavy pan bring 2 cups of sugar, 1 cup of white corn syrup, and 1/2 cup of water to boil.  I stir the whole time, but the recipe really doesn't say.

When it starts to boil, clip a candy thermometer on the pan, making sure the end does not reach the base of the pan.  Continue cooking (and stirring) until it gets to a hard crack level (290F to 300F).  

If you read this post before, I have updated at this point with more pictures.  Add 3 cups raw peanuts and stir.  It is difficult to stir at the beginning of this, but just keep going.

Soon it clears up and continue stirring until it reaches an amber color that you like.  REMEMBER:  It WILL darken after you think it's where you want it so stop a little sooner.  Practice makes perfect on this.

When you get the color you think you want, stop and add 1 heaping teaspoon of baking soda.

Stir in until well mixed.  This is where the magic happens and it will bubble and foam up so don't overwork it or you'll knock all that "air" out that you just put into your candy.

Pour onto buttered pan and let cool.  If you fiddle with it too much, the bubbles get knocked down and you won't have that light, airy candy that you wish for.  Yep, I said that twice because it is just that important.

As soon as it has cooled - removed from pan and break into pieces.  DO NOT leave in pan for too long or you will have a very tough time getting it out of the pan as it will absorb the butter and hold tight.

Enjoy.