Tony Claxton's Recipes
Clear, Amber Peanut Brittle		    

This peanut brittle is clear because it doesn't have baking soda in it to foam it up. If you would rather have a foamy peanut brittle which is easier for people to eat then see this recipe. It is amber because it is cooked to a higher temperature than the other brittle. If you don't have a candy thermometer you can just gauge the temperature by looking at it. When it turns a light amber color it's ready. If you use roasted nuts then add them right before you dump out the candy. If using raw then put them in when told in the recipe. If you don't like the candy as dark then cook it to a lower temperature. It should be a little amber for some added flavor.

                                   

Ingredients
3 C - Sugar
1 1/2 C - Water
1 1/2 C - Nuts (Raw or Roasted)


Instructions
  • Lightly oil a 10x15 inch baking sheet
  • Rub oil around the inside of a heavy medium size sauce pan
  • Heat over medium heat until boiling
  • Turn heat to low and cover with a lid for 3 minutes
  • Uncover and turn heat back to medium
  • Cook until temperature reaches 330°F
  • If using raw nuts add them now and stir in
  • Cook until temperature reaches 350°F
  • If using roasted nuts add them now and stir in
  • Pour into the prepared baking sheet, spread out evenly and cool completely
  • Break into bite sized pieces and store in a tightly covered tin


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