1 1/4 c sugar
1/2 c light corn syrup
3 Tbsp water
1 1/2 tsp vanilla extract
1 tsp fresh lemon juice
1/2 tsp salt
1 1/2 c unsalted dry-roasted peanuts
1 tsp baking soda
2 Tbsp butter
Coat a 13" x 9 " x 2" pan with cooking spray.
Combine sugar and next 5 ingredients (sugar through salt) in a large (1.5 - 2 quart) saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until sugar dissolves and candy thermometer registers 325 degrees F, stirring occasionally. Stir constantly from 300 to 325 degrees F. Remove mixture from heat; stir in butter, then baking soda, then peanuts, mixing well to coat and evenly distribute peanuts.
Quickly pour mixture into prepared pan, spreading to edges. Let stand 1 hour; break into pieces.
Yield about 1 1/4 pounds. Store the peanut brittle in an airtight container for up to 2 weeks.
Adapted from Cooking Light, December 2002, p. 141.
This recipe last updated: 23 December 2003