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Classic Peanut Brittle

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  • Yield: 1 pound
  • Prep Time:  10 minutes
  • Cook Time: 25 minutes

Ingredients

  • 1 cup Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoons butter OR margarine
  • 1-1/2 cups roasted lightly salted peanuts
  • 1 teaspoon baking soda

Directions

  • Spray a 15 X 10-inch baking sheet and metal spatula with cooking spray; set aside.
  • Combine syrup, sugar, water and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture comes to a boil.
  • Cook without stirring until temperature reaches 280°F on a candy thermometer or small amount of mixture dropped into very cold water separates into threads which are hard but not brittle.
  • Gradually stir in peanuts; continue cooking, stirring frequently, until temperature reaches 300°F or small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Remove from heat; stir in baking soda. Mixture will foam and become lighter in color.
  • Immediately pour mixture onto cookie sheet. With metal spatula, spread mixture evenly to edges. Cool and break into pieces.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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