Categories: Alabama, Birmingham, Candy- Katie Moon
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/8 tsp. salt
- 1 cup dry-roasted or shelled raw peanuts
- 2 Tbsp. butter
- 1 tsp. baking soda
- 2 tsp. vanilla
Directions
- Combine first 3 ingredients in a large glass bowl. Microwave on high 5 minutes, add peanuts
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and microwave 2 more minutes. Microwave longer if needed inn 15 second intervals. Stir in remaining ingredients.
- Pour into a buttered 15 × 10-inch jellyroll pan; shake pan to Store in an airtight container.
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Cooktop Brittle:
- Cook first 3 ingredients in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310 degrees. Add peanuts, and cook 2 to 3 more minutes or to 280 degrees. (Mixture should ne golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.
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Pecan Brittle: Substitute 1 cup chopped pecans for peanuts.
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Chocolate-Dipped Peanut Brittle:
- Prepare peanut brittle as directed. Melt n2 (2 oz.) chocolate bark coating squares; dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden.
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Popcorn Peanut Brittle:
- Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.
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Note: Choose a sunny, dry day to make this candy. It’s sensitive to humidity.
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makes 1 pound