MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Georgia Pig Peanut Brittle
Categories: Nuts, Snacks, Candy
     Yield: 16 servings

          Peanut oil
     1 lb Salted peanuts
     3 c  Sugar
     1 c  Light corn syrup
   1/2 c  Water
     1 tb Butter; + extra for pan
     2 tb Baking soda

 Place a piece of heavy-duty aluminum foil (18" wide)
 about a yard long, shiny side up, on a work surface near
 the stove top. Spread a thin layer of vegetable oil over
 the foil, spreading it with a paper towel. Let is stand.

 With additional butter to that called for, butter the
 sides of a 5-6 quart saucepan and set aside.

 Put oven rack in the middle and set oven @ 200°F/93°C.

 Place the peanuts on a rimmed baking sheet in a single
 level and place in the oven to heat.

 Meanwhile, place the sugar, corn syrup, and water in the
 buttered saucepan. With a long handled wooden spoon stir
 over moderate-high heat until the sugar dissolves and
 the mixture comes to a boil.

 Clip a sugar thermometer to the side of the pan and let
 boil over moderate heat without stirring until the
 thermometer reaches 275°F/135°C.

 Meanwhile, melt the butter in a small saucepan and set
 aside.

 When the candy thermometer registers 275°F/135°C, add
 the warmed peanut to sugar mixture and continue to cook,
 stirring frequently, until the thermometer reaches
 300°F/150°C degrees. (the mixture will caramelize and
 darken as it cooks; but if it starts to smell burnt,
 lift the pan quickly from the heat and stir.)

 OKAY!! GAME ON!! Now work QUICKLY. Remove the pan from
 the heat. Stir in the butter and then the baking soda
 (this is the SECRET of the recipe) and stir very briskly
 for only 2-3 seconds until the mixture becomes foamy,
 pale in color, and rise to the top of the pan. Do NOT
 wait or the foam will settle down and you will lose the
 honeycomb part of this brittle. Quickly pour the foamy
 mixture onto the oiled aluminum foil. Do NOT smooth over
 the top or spread or you will deflate the brittle.

 Let stand for about 30 minutes or until cool and crisp.
 Then, with a thin, wide metal spatula, turn the brittle
 upside down and dry the bottom with a paper towel. (I
 did this, but personally, probably will skip this next
 time, where it is fairly humid and frankly didn't notice
 any moisture on the bottom.)

 Break brittle into pieces and store in an airtight
 container.

 Recipe by Maida Heatter

 RECIPE FROM: https://www.gonnawantseconds.com

 Uncle Dirty Dave's Archives

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