Ingredients:
- 2 Cups creamy peanut butter
- 1 1/4 Cup Sugar
- 1 3/4 Cup Light corn syrup
- 1/4 Cup Water
- 2 Tbsp Butter
- 2 Cups peanuts raw or roasted
- 1 Tsp Baking soda
- 1 Tsp Vanilla
Directions:
In a double boiler over hot water, place peanut butter to heat while preparing syrup.
In a large saucepan combine sugar, corn syrup and 1/4 cup of the water. Cook over high heat to 275 degrees on a candy thermometer.
Reduce the heat to medium and add butter, stirring until melted.
Add peanuts and cook stirring for about 5 minutes or until candy starts turning brown and reaches 285-300 (see note) degrees on the thermometer. Do not overheat. It will make the candy hard.
Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water.
Add vanilla and stir.
Working quickly, fold in the warmed peanut butter, while stirring gently.
Working quickly, pour candy mixture onto a well greased marble slab or a cookie sheet.
Spread as thinly as possible and cool quickly.
When cold …break into serving size pieces.
NOTES
I have experimented heating the candy between 285-300 degrees. I like heating to 300 if it is immediately taken off the heat and cooled. It hardens quickly if you go over 300 even a little bit. Most people have had success with the brittle at any temp in between 285-300, but like I said, I prefer closer to 300 degrees.
The original recipe can be found here: Krista Gilbert
The Canuck Foodies Recipes 