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Schoolhouse Peanut Brittle

 Schoolhouse Peanut Brittle
I cook my caramel to the point where it’s a beautiful rich shade of amber. That gives it a very dark, intense taste. But you have to work quickly with it. —Bess Kuzma, Denver, Colorado
88 ServingsPrep: 5 min. Cook: 50 min. + cooling


  • 3 cups sugar
  • 2 cups water
  • 3/4 cup light corn syrup
  • 3/4 cup dark corn syrup
  • 2 cups Spanish or cocktail peanuts
  • 2 tablespoons butter, cubed
  • 1 tablespoon baking soda
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line three 15-in. x 10-in. x 1-in. pans with parchment paper. (Do not
  • spray or grease.)
  • In a large heavy saucepan, combine the sugar, water and corn syrups.
  • Bring to a boil, stirring constantly to dissolve sugar. Using a
  • pastry brush dipped in water, wash down the sides of the pan to
  • eliminate sugar crystals. Cook, without stirring, over medium heat
  • until a candy thermometer reads 260° (hard-ball stage).
  • Stir in peanuts and butter; cook to 300° (hard-crack stage),
  • about 9 minutes longer, stirring frequently.
  • Remove from the heat; stir in baking soda and vanilla. (Mixture will
  • foam.) Immediately pour into prepared pans, spreading as thin as
  • possible. Cool completely. Break into pieces. Store between layers
  • of waxed paper in airtight containers. Yield: 2-3/4 pounds.