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Thursday, December 1, 2011

Spanish Peanut Brittle

Seriously the best peanut brittle out there.  You have to follow the recipe to a "T" though, or it won't be nearly as good.  Try this, you won't ever want another kind of peanut brittle.

Spanish Peanut Brittle

1 1/4 cups sugar
1/2 cup white caro syrup
1/2 cup water - scant
pinch salt
1 1/2 cups raw Spanish peanuts
1 3/4 tsp baking soda
3 TB butter - soft

In a heavy saucepan and with a wooden spoon, mix together the sugar, salt, caro syrup and water.  Turn to high heat and stir until sugar dissolves.  Cook, no need to stir, until the syrup spins a thread.  Butter a cookie sheet.  

Mix your softened butter and baking and soda well (make sure this is ready to go prior to syrup spinning a thread).  Set aside.

Once syrup spins a thread, add the peanuts and continue cooking and stirring until the peanuts start "popping" open.  Cook just until tan, don't let it get too dark.
Remove from the and add soda/butter mixture.  Fold it in quickly and only stir until butter is melted.  Quickly pour onto a cookie sheet.  DO NOT SPREAD, DO NOT TOUCH PAN, DO NOT BUMP.  Just let the candy sit untouched until cool and then break into pieces.  PURE HEAVEN.

Recipe Source: Lillian Ulmer

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