Spanish Peanut Brittle
photo by Barb G.
- Ready In:
- In a heavy skillet (I think an iron skillet works best).
- Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275).
- Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn.
- (They will pop & crack you want them to brown some for best flavor.) Cook to hard crack stage(300-310).
- Add butter and SODA; stir to blend,(Mixture Will Bubble), Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter);Makes2 1/2 Pounds.
Questions & Replies
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Oh, this was very yummy. It turned out beautifully. I've not made candy before - only had a candy thermometer because we needed one for my son's science project. I was surprised at how long it took to get up to temperature. Also, I'm glad I planned ahead and had the pans pre-buttered and the baking soda and butter pre-measured.
This is almost identical to a recipe I've had for years, except that hard crack is 300F to 310F NOT 295F (except of course at high altitudes). Also, a great tip for making any nut brittle is to use a Silpat, Exopat or other such silicone baking sheet. You don't have to worry about extra butter, the brittle is not greasy and clean up is a breeze.
I made this and it was very good but I changed a couple of things. I added 2 teaspoon because after I started to make it I looked at other recipes and they all had 2 tsp for this amount of sugar corn syrup mix and it is important for texture. I also did not make is a skillet. The mix is very hot and needs stirred often so I went for a deeper pan. Thank you for sharing.