Jimmy Carters Peanut Brittle Food

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

JIMMY CARTER'S PEANUT BRITTLE

Steps:

• In 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil.
• Continue cooking until mixture reaches 323°F on candy thermometer, or until it spins in 2-inch thread when spoon is raised.
• Stir in peanuts, continue boiling, stirring occasionally, until mixture reaches 300°F. or until small amount of mixture when dropped into very cold water, separates into threads which are hard and brittle.
• Remove from heat; stir in baking soda, butter and vanilla.
• Quickly pour into two 15½ x 10½ x -inch jelly roll pans. As mixture begins to harden, pull until very thin.

QUICK PEANUT BRITTLE

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.