Peanut Brittle

Name: Peanut Brittle
Yield: 24 servings
Ingredients: 2 cups (500 mL) sugar; ½ cup (125 mL) light corn syrup; ½ cup (125 mL) water; 1 cup (250 mL) dry-roasted peanuts; 1 tbsp (15 mL) butter; ½ tsp (2 mL) vanilla extract; ⅛ tsp (0.5 mL) baking soda

Ingredients

2 cups (500 mL) sugar
½ cup (125 mL) light corn syrup
½ cup (125 mL) water
1 cup (250 mL) dry-roasted peanuts
1 tbsp (15 mL) butter
½ tsp (2 mL) vanilla extract
⅛ tsp (0.5 mL) baking soda

Directions

Butter a large sheet pan; set aside. Stir together sugar, corn syrup and water in a 3-qt. (2.8-L) Stainless Steel Sauce Pan. Cook over medium heat, without stirring, until sugar dissolves and mixture comes to a boil. Boil mixture, without stirring, 12-14 minutes or until a thermometer registers 238°F (114°C). Add peanuts; cook, stirring constantly, 9-11 minutes or until a thermometer registers 310°F (154°C) and mixture is golden brown.
Remove the saucepan from the heat; stir in the butter, vanilla and baking soda. Pour the mixture into the prepared pan. Cool completely until hardened; break into pieces. Store brittle at room temperature in an airtight container.