Monastery of the Angels Peanut Brittle

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READY IN: 45mins
SERVES: 30
YIELD: 4 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
  • Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
  • Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
  • Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
  • Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
  • Cool thoroughly, then break into pieces; store in a tightly covered container(s).
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