Holidays or not, there always seemed to be a tin of peanut brittle around -- you could call it the Methodist version of pralines.
Candy-making Stages:
- 2 cups sugar
- 1 cup white syrup (Karo)
- 1/2 cup water
- 2 cups raw spanish peanuts
- 2 tablespoons butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla
Cook the sugar, syrup and water to soft ball stage. (See below)
Add peanuts and cook to 300° F. Set off stove, add butter & soda. Add vanilla and stir well.
Pour onto two well-greased cookie sheets -- stretching as soon as it cools slightly. When cooled, break into pieces and serve.
Candy-making Stages:
- Thread - begins at 230°
The syrup will make a 2" thread when dropped from a spoon. - Soft Ball - begins at 234°
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers. - Firm Ball - begins at 244°
The ball will hold its shape and flatten only when pressed. - Hard Ball - begins at 250°
The ball is more rigid but still pliable. - Soft Crack - begins at 270°
When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up. - Hard Crack - begins at 300°
The syrup separates into threads that are hard and brittle. - Caramelized Sugar - 310° to 338°
Between these temperatures the syrup will turn dark golden, but will turn black at 350°.
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