Tony Claxton's Recipes Foamy Peanut Brittle

You can use between 1/4t and 2t of baking soda, depending on how foamy you want it. I like 1t. Some recipes also add the nuts at the beginning. I like them added towards the end of the cooking. They don't cook as much, which is what I like. If you would rather have a clear peanut brittle then use this recipe.

                                   

Ingredients

1C - Water 2C - Sugar 1C - Corn Syrup 2C - Spanish Peanuts (raw) 1t - Salt 2T - Butter 1t - Vanilla 1t - Baking Soda

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Instructions

Heavily butter a jelly roll pan on the bottom and sides Bring water to a boil in a large heavy pan Remove from heat and stir in sugar until dissolved Stir in corn syrup. Cook until hard ball stage (250°F) Add peanuts and salt Cook to almost the hard crack stage (295°F) Remove from heat and stir in lightly the butter and vanilla Add baking soda and immediately stir until foamy and pour into prepared pan, scraping the bottom Allow to cool completely without disturbing Remove from pan and break into eating sized pieces Store at once in a tightly covered tin

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