Peanut brittle (Holidays menus for the family)

 

Bourbon balls (click for recipes) and peanut brittle

            The trick to making thin, tender peanut brittle is keeping the cooking sheet warm. You'll be able to spread the candy to ¼ inch thickness without it setting up.

About 2 pounds candy

• 1½ teaspoons baking soda
• 1 teaspoon water
• 1 teaspoon vanilla
• 1½ cups sugar
• 1 cup water
• 1 cup light corn syrup
• 3 tablespoons margarine or butter
• 1 pound shelled unroasted peanuts

1. Butter 2 cookie sheets, 15½ x 12 inches ; keep warm in 200F oven.
2. Mix baking soda with water and vanilla ; reserve.
3. Mix sugar, water and corn syrup in 3-quart saucepan ; cook over medium heat, stirring occasionally, to 240F on candy thermometer.
4. Stir in margarine and peanuts ; cook, stirring constantly, to 300F on candy thermometer.
5. Watch carefully so mixture does not burn.
6. Immediately remove from heat ; quickly stir in baking soda mixture until light and foamy.
7. Pour half the candy mixture onto each cookie sheet ; quickly spread about ¼ inch thick.
8. Cool ; break into pieces.

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