Anns Crunchy Peanut Brittle Food

ANN'S CRUNCHY PEANUT BRITTLE

Steps:

• Mix and set aside the butter and soda.
• In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
• Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
• Remove from heat and add butter mixture and vanilla.
• Pour onto greased cookie sheet.
• Pat into a thickness you like with the back of a spoon.
• Cool and break into pieces.
• Store in airtight container.

PEANUT BRITTLE

Steps:

• Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm.
• Mix baking soda, 1 tsp water and the vanilla; set aside.
• mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan.
• Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
• Stir in margarine and peanuts.
• Cook, stirring constantly to 300 degrees F.
• Watch carefully so it doesn't burn.
• Remove from heat immediately; stir in baking soda mixture.
• Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick.
• Cool and break into pieces.

PEANUT BRITTLE

Steps:

• Stir together the sugar, karo syrup and salt until it comes to a a rolling boil.
• Add the raw peanuts.
• Boil, stirring constantly until the syrup is light brown.
• Remove from heat.
• Add the baking soda and keep stirring.
• Pour onto buttered large cookie pans. - Don't spread mixture out..just shake pan to get mixture to even out a bit...by doing this..you won't have tough candy.
• Cool and break into pieces.

FLUFFY PEANUT BRITTLE

Steps:

• Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
• Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
• This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.