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Peanut Brittle


Makes about 1 lb.

1 teaspoons bicarbonate of soda (baking soda)
1 teaspoon vanilla essence
12 oz. (1 cups) sugar
5 oz. (1 cup) glucose syrup (light corn syrup)
1 oz. (3 tablespoons) butter
1 lb. peanuts, shelled and skinned


Combine the bicarbonate of soda, 1 teaspoon water and vanilla essence in a small bowl. Stir the sugar, 8 fl. oz. (1 cup) water and syrup together in a deep 3 quart heat resistant bowl. Cook uncovered on HIGH for 15 minutes until a sugar thermometer registers 240°F, 115°C or a teaspoonful of the syrup forms a soft ball when dropped into cold water. Stir in the butter until melted.

Add the peanuts and cook uncovered on HIGH for 20 minutes until the sugar thermometer registers 300ºF, 150ºC, when a teaspoonful of mixture dropped into cold water separates into hard brittle threads. Stir occasionally with a wooden spoon. While the peanut mixture is heating, grease two baking sheets and warm in a conventional oven at 250°F, Gas Mark ½ .

Stir the reserved soda mixture into the hot peanut syrup and spread over the baking sheets to a depth of ¼ inch. Break the peanut brittle into bite sized pieces when cool.

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