March is National Peanut Month. Celebrate this legume with peanut brittle. This classic candy doesn't require any special equipment or molds, just a candy thermometer. Peanut brittle makes a great gift and is something sweet that everyone will love.
Recipe from LearnToCook.com
Yields 5 lbs. of brittle
4 C granulated sugar
1 pt. light corn syrup
8 oz. of water
4 oz. butter
5 C raw peanuts or nuts of choice
1 T Baking soda
Make sure to have a candy thermometer! You can pick one up at any kitchenware store and many supermarkets.
1. Prepare ingredients by coarsely chopping the nuts and measuring all items exactly. Be sure baking soda is sifted so that there are no large pieces.
2. Butter 2 cookies sheet trays/half sheet pans and set aside - you'll use these later to cool the brittle.
3. To make the brittle: In a saucepan place the sugar, corn syrup, water and butter. Bring to boil over medium high heat, stirring regularly to avoid scorching. Clip a candy thermometer to the side of the pot.
4. Reduce heat to medium and continue boiling at a moderate steady rate - until mixture reaches 275 degrees F. This might take about 35 minutes. Stir frequently.
5. When you reach 275 degrees: stir in the nuts, then continue to cook over low heat. Keep stirring regularly.
6. At this stage, you want the nuts to reach 295 degrees F - this is called the "hard crack stage." It might take another 15 minutes to get there, but keep a close eye on the thermometer so you don’t overcook!
7. Remove pan from the heat and remove the thermometer as well.
8. Sprinkle baking soda in and stir well and constantly.
9. Pour right away onto the buttered sheet pans. Use two forks to lift up and separate the mixture as it cools.
10. Cool thoroughly overnight, then break up as desired and store in a closed container.