Preparation / Directions:
Place sugar, corn syrup, water, salt and peanuts in 2 quart microproof bowl or
casserole.
Cook on High (maximum power) for 5 minutes, then stir.
Cook on High (maximum power) for 13 to 15 minutes or until syrup separates into
threads.
This is the hard-crack stage or 300 degrees on a candy thermometer.
Check temperature with thermometer several times during the last few minutes.
(Do not leave thermometer in oven while cooking. )
Stir in butter, baking soda and vanilla just until light and bubbly.
Pour onto buttered cookie sheet.
Spread.
Cool and break into pieces.
Makes 1 1/4 pounds.
Note: You may use either light or dark corn syrup.
The color of the peanut brittle will differ, but both are delicious.
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