Penny Ashton - 1990 |
Requires oiled 12 x 16 cookie sheet. | |||
| PEANUT BRITTLE | ||||
| 1 | C | Sugar | > | Combine in 8 cup glass measure. Cook uncovered for 3 min. |
| ½ | C | Light Corn Syrup | ||
| ½ | C | Water | ||
| 1 ½ | C | Raw Nuts (Blanched or unBlanched) | > | Remove from oven, stir thoroughly. Add peanuts, Stir again. Cover with plastic wrap and cook 15 min. |
| Lightly coat a spatula and a large baking sheet with vegetable oil. | ||||
| Remove syrup from oven. Pierce plastic with tip of knife. Uncover carefully. | ||||
| Pour mixture on oiled surface (cookie sheet 12 x 16). With oiled spatula, spread peanuts to distribute evenly. | ||||
| Option: Most recipes say to stretch the mixture when its cool enough to handle. | ||||
| Let harden. | ||||
| When brittle is cool, break into chunks with wooden mallet or rolling pin. Store in air-tight container. | ||||
| CAUTION: | Use Pot Holders & Extreme Care. Syrups get blazing hot, be very careful, especially with children under foot. | |||