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.