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Lightly
butter two cookie sheets. Set aside.
In a small cup,
place the baking soda, vanilla extract, and butter (with the butter on top). Set
aside.
In a
medium sized saucepan over medium high heat, bring the water, corn syrup, sugar,
salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the
pan with a lid for about one minute to allow the sides of the pan to wash
themselves down and dissolve any sugar crystals. Remove lid after one minute.
Then clamp a candy thermometer to the side of the pan, making sure it does not
touch the bottom of the pan and, stirring occasionally to prevent the peanuts
from sticking to the bottom of the pan, cook until the candy thermometer reaches
296 degrees F (147 degrees C).
Remove
from heat and stir in the baking soda, vanilla extract, and butter (the brittle
will puff up) stirring for about 30 seconds. Immediately pour half the brittle
onto each of the two buttered cookie sheets. If you want a thin brittle, then
while the brittle is still very hot, use gloved hands to stretch the brittle
until you get the brittle to how thin you want it. Do this by gently pulling the
edges of the brittle, working your way around the entire mass. Let the brittle
completely cool and then break into pieces. Store in an airtight container or a
plastic freezer bag as this will prevent the brittle from becoming sticky and
breaking down. Store at room temperature for up to two weeks.
Makes about 2
pounds.
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