Peanut Brittle

  • Servings: Makes about 1 pound

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  • 1/4 cup water
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 cup light corn syrup
  • 1 1/2 cups roasted unsalted peanuts
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

How to make this recipe

  1. Oil a large baking sheet. Bring the water to a boil in a saucepan. Add the sugar and cream of tartar and stir over moderate heat until the sugar is dissolved. Wipe the side of the pan down with a wet pastry brush. Stir in the corn syrup and cook over moderately high heat until the syrup is a light honey color and reaches 350° on a candy thermometer. Stir in the peanuts, butter and salt. Off the heat, stir in the baking soda. Immediately spread the mixture on the baking sheet with a wooden spoon. Let cool completely, then break into pieces. Store in an airtight container for up to 1 week.

Contributed By Published December 1997

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