Peanut Brittle

Only real butter will do in this classic peanut brittle. It's the key to crackly texture and buttery flavor of this all-time-favorite Christmas candy recipe.



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Servings: 72
Yield: 2-1/4 pounds
Prep Time: 15 mins
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Ingredients
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    2   cups 
    sugar
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    1   cup 
    light-colored corn syrup
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    1/2  cup 
    water
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    1/4  cup 
    butter (no substitutes)
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    2 1/2  cups 
    raw peanuts or other coarsely chopped nuts
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    1 1/2  teaspoons 
    baking soda, sifted

Directions
1.
Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
2.
Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).
Nutrition information
Per Serving: cal. (kcal) 69, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 10, pro. (g) 1, sodium (mg) 37, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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