Peanut Brittle Recipe

Peanut Brittle has always been a classic and can be served as a dessert, a treat, or even given as a wonderful gift to family and friends. Peanut brittle is not as hard to prepare as you might imagine and you will really enjoy the fresh home made taste over store bought any day of the year.

For the first basic peanut brittle recipe you will need to understand the difference between a soft ball stage and a hard crack stage. If you do not have a candy thermometer the best way to determine is that will you had a drop of the mixture into a dish of cold water forms a soft ball that flattens of its own accord when removed, or when using a candy thermometer, the soft-ball stage is between 234° and 240°F.

The hard crack stage is when a drop of the mixture placed in a dish of cold water separates into hard, brittle threads, or when using a candy thermometer, the hard crack stage is between 300° and 310°F.

Now, you are ready to begin to prepare your peanut brittle.

You will need the following ingredients:

• 2 cups of sugar,
• 1 cup of corn syrup,
• 1 cup of water,
• 2 cups of Spanish peanuts uncooked,
• a dash of salt,
• 2 tablespoons of margarine, and
• 2 teaspoons of baking soda.

In a large saucepan stir together the sugar; syrup and water until the sugar is completely dissolved then add the salt. Cook over medium heat until the mixture reaches the soft ball stage, then add the Spanish peanuts and continue cooking until the mixture reaches the hard crack stage.

Remove from heat and stir in the margarine and soda beat for a few seconds and then pour into a greased thin cookie sheet, and spread. When cool, break into pieces.

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