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Add a photoThis is my first, and not last, attempt at making peanut brittle. I was surprised at how simple it is to make. If you have a Silpat (silicone) mat, it makes life a whole lot easier for the brittle to set, and for cleanup. Otherwise, you really need to grease a baking sheet well. If you've never made candy before, it's not super difficult. There is one tool, though, that makes or breaks your success-- I use a candy thermometer that clips onto the side of the pot. Getting the mixture to exactly the right temperature is vital. Guesswork will result in failure, and you don't want that. This peanut brittle is a family favorite.
Ingredientes
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup water
- 2 cups peanuts
- 2 tablespoons butter, softened
- 1 teaspoon baking soda
- 1 tsp. pure vanilla
Direcciones
- NOTE: Be sure to have all of your ingredients measured out and ready to go. Once the candy is "set" it needs to be quickly poured out.
- EQUIPMENT NEEDED: Candy thermometer and a silicone mat (if possible)
- Grease a large cookie sheet (better, yet, use a Silpat mat). Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.
- NOTE: Using a candy thermometer, I waited until the hot liquid reached 250F. Reviews suggested this, so that I didn't risk burning the peanuts.
- Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter, vanilla and baking soda; pour at once onto cookie sheet. With 2 forks*, lift and pull peanut mixture into rectangle about 14x12 inches; cool.
- *I just tilted the brittle, as soon as it was poured on my Silpat and it distributed evenly.
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