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Desserts

Old-Fashioned Peanut Brittle

Old-Fashioned Peanut Brittle
Los Angeles Times

Nothing does the trick like candy. Serve it after dinner with coffee for an easy dessert or keep some on hand for a quick pick-me-up. And if you need a hostess gift, take some along; I've never seen anyone protest ... Read more

Total time: 40 minutes | Serves 20
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups lightly salted dry-roasted peanuts
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract

Step 1Butter a jellyroll pan and set it aside.

Step 2Combine the sugar, corn syrup and water in a heavy 2 1/2-quart saucepan. Clip a candy thermometer to the pan so it reaches the ingredients. Place the pan over medium-high heat; stir until the sugar dissolves. When the syrup comes to a boil, stir in the butter. Keep the mixture at a low boil, stirring frequently, as the syrup becomes golden and thick, about 20 minutes.

Step 3Continue cooking the syrup until the thermometer registers 280 degrees (soft-crack stage). Stir in the peanuts, which will lower the temperature. Stir constantly until the thermometer reaches 305 degrees (hard-crack stage). Remove the pan from the heat; quickly stir in the baking soda and vanilla.

Step 4Immediately pour the hot mixture (carefully) onto the prepared pan. Use the back of a wooden spoon to spread it out to the edges of the pan. When cool, lift the brittle from the pan and break it into bite-size pieces.

Note: The brittle can be kept in an airtight container at room temperature up to one week.

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