To Madsnapper and Sam, please send me your snail address and "Santa" will send you some goodies!!
WARNING: a friend tried some of this yummy peanut brittle yesterday and over indulged and ended up with a big belly ache.....enjoy your brittle in moderation!! Consider yourself WARNED :)
Peanut Brittle Recipe
By Jo Beil
Makes 2 1/2 pounds of brittle per batch
Note: Prior to beginning to cook, lightly cover 3 large cookie sheets with margarine. Place these cookie sheets into the oven at a low temperature to warm pans (150-200)
1. Spray cooking pan (large pot with handle works best) with Pam cooking spray.
2. Put 1 cup water, 1 cut white corn syrup (NOT LITE!! syrup) and 3 cups of white sugar in pan.
3. Stir and heat together to 270 degrees (use candy thermometer for accuracy)
4. Add 1 pound raw UNSALTED peanuts. Stir constantly and cook to 300 degrees.
5. Remove from heat and quickly stir in 2 tablespoons of oleo and 1 teaspoon vanilla.
6. When butter is melted. Stir in 1/4 teaspoon of salt and 1 tablespoon of baking soda. Only stir until soda is mixed in. (DO NOT overstir as this breaks the air bubbles and that is the SECRET to peanut brittle that is easy to bite and chew!!)
7. Let mixture rise in pan. When it reaches the peak of rising, pour onto 3 warmed, buttered pans. Roll pans side to side and end to end to gently "spread" out brittle. DO NOT spread with a knife of spoon!!
8. Let brittle cool on cookie sheets and then turn pan over and pop brittle out onto foil to allow bottom side to dry. When it is not sticky anymore, break into bite-sized pieces. Store in airtight containers or ziplock bags.
**Jo did tell me that humidity does effect the outcome, so you folks in those nice warm, humid climates may have to do some adjustments.