Peanut Brittle You Have To Try

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Peanut Brittle

"My Aunt Joyce taught my mom a way to make this and she taught me."

Ingredients :

1 cup raw Spanish peanuts
1 cup white sugar
half cup light corn syrup
1/2 cup water
1 teaspoon baking soda

Instructions :

Prep :	Cook : 15M	Ready in :

Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a massive skillet blend the sugar, syrup, and water together. Cook at a medium-excessive warmth, stirring regularly. Heat till the combination has a hard ball consistency. Heat to 250 to 265 tiers F (121 to 129 degrees C), or till a small quantity of syrup dropped into cold water bureaucracy a inflexible ball. If you do not own a candy thermometer, occasionally maintain spoon above mixture, permitting it to drip off spoon. When aggregate is at difficult ball degree, it'll 'hair' off the spoon while falling, searching like a clear spider net.
Once aggregate is at difficult ball consistency, upload raw peanuts. (They will pop a touch.) When aggregate starts offevolved to turn a mild clean-brown, as if it is starting to burn, cast off from range. Add soda and stir. Mixture will foam up.
Spoon out chew-length pieces onto unbuttered foil, stirring continuously among each couple of pieces. Mixture also can be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook it calmly, and make clean-up less difficult.

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