Bring the water to a rapid boil in a large non-stick
sauce pan. Add the sugar and corn syrup. Continue
to cook, stirring frequently until the mixture spins
a thread (be sure that it spins a thread before proceeding).
Add the peanuts and continue cooking until it turns
a light golden brown. Be careful not to get the mixture
too dark, as it will continue to cook and become darker
as the brittle cools.
Remove the pan from the heat. Add the butter, baking
soda, and vanilla. Mix well, but avoid over beating
the mixture at this point. Over mixing will beat
out the air, and make the finished brittle too hard
and dense.
Spread onto 2 buttered cooking sheets or sheet
pans, and place in a cool dry place. Allow to completely
cool. Break into serving sized pieces.
Cliff Note: Try adding raw cashews for
delious cashew brittle.
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