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Peanut Brittle Recipe

Peanut Brittle: Lightly butter a large baking sheet.

Have ready the baking soda, vanilla extract, and butter. 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 or heatproof spatula. Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Cook until the syrup reaches 296 degrees F (147 degrees C) (hard crack stage), stirring occasionally to prevent the peanuts from sticking to the bottom of the pan,

Remove from heat and immediately stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until everything is mixed together (about 30 seconds). Immediately pour the brittle onto your baking sheet. If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle. Do this by gently pulling 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, or in the refrigerator, for up to two weeks.

This recipe can be doubled.

Makes about 1 pound (450 grams)

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Peanut Brittle

1 teaspoon (4 grams) baking soda

1/2 teaspoon pure vanilla extract

1/2 tablespoon (7 grams) unsalted butter, cut into small pieces

1/4 cup (60 ml) water

1/2 cup (120 ml) light corn syrup

1 cup (200 grams) white granulated sugar

1/8 teaspoon salt

1 cup (140 grams) raw blanched peanuts