Peanut Brittle You Have To Try

Friday, April 20, 2018

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Peanut Brittle

"My Aunt Joyce taught my mom the way to make this and he or she taught me."

Ingredients :

1 cup uncooked Spanish peanuts
1 cup white sugar
half cup light corn syrup
half 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 huge skillet mix the sugar, syrup, and water collectively. Cook at a medium-excessive warmth, stirring frequently. Heat until the mixture has a tough ball consistency. Heat to 250 to 265 degrees F (121 to 129 stages C), or until a small amount of syrup dropped into bloodless water forms a rigid ball. If you do not very own a candy thermometer, once in a while maintain spoon above combination, allowing it to drip off spoon. When mixture is at tough ball degree, it will 'hair' off the spoon when falling, searching like a clean spider web.
Once aggregate is at tough ball consistency, upload raw peanuts. (They will pop a bit.) When mixture begins to show a mild clear-brown, as though it is beginning to burn, dispose of from range. Add soda and stir. Mixture will foam up.
Spoon out chew-length pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one massive piece and damaged into smaller pieces as soon as cooled.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook it calmly, and make easy-up simpler.

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