I never really got into baking until the lockdown. This was my first attempt at candy and it was easy, cheap, and delicious. Peanut Brittle Ingredients 1 cup white sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/4 cup water 1 cup peanuts 2 tablespoons butter, softened 1 teaspoon baking soda Directions Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. 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 and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. My tips: I used raw Spanish peanuts from HEB. I put the gas burner between 7 & 8, but you will have to find what works best on your stove. Be patient, and watch temp continuously on candy thermometer. It took about 14 minutes to reach 300 degrees. Don't walk away! I left for 5 minutes and the temp went over 300, turning my caramel brown and ruining the batch. Pull it off heat as soon as it hits temp and stir in butter and baking soda right away. It will foam and thicken and turn whiter instantly. Pour right after stirring and spread it out on the baking sheet with the top of your big stirring spoon or two forks as the recipe says. says. The spoon worked for me. You can spread it thin or thick. The white foamy look turns back to a golden brittle as it settles, so don't worry. Once it cools just break into pieces of your choice of size.
