Tom’s Peanut (or Almond) Brittle

Tom's Peanut (or Almond) Brittle

2 cups GV granulated sugar

1 cup Karo light corn syrup

3 Tbsp. water

2 cups raw peanuts or densely chopped almonds

2 Tbsp. GV unsalted butter

2 tsp. baking soda

In a metal 3 quart sauce pan that is not non-stick:

• Mix sugar, water, and corn syrup.
• Boil to hard ball stage (280 degrees).

For peanut brittle:

• Add peanuts.
• Stir constantly until candy thermometer reaches 310 degrees.
• Remove from heat, add baking soda, and let foam.
• Mix until calmed.
• Add butter thoroughly mixing until not sticking to pan and combined.
• Pour onto margarined foil on plywood board (use remnants from margarine papers).
• Spread evenly with silicone spatula.
• Cool until hardened, then break into pieces with the back of large spoon.

For almond brittle:

• Add densely chopped almonds.
• Stir constantly until candy thermometer reaches 285 degrees.
• Remove from heat, add baking soda, and let foam.
• Mix until calmed.
• Add butter thoroughly mixing until not sticking to pan and combined.
• Pour onto margarined foil on plywood board (use remnants from margarine papers).
• Spread evenly with silicone spatula.
• Cool until hardened, then break into pieces with the back of large spoon.