peanut brittle?

Container: heavy saucepan, large baking sheet

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

- 1 cup water

- 2 cups sugar

- 1 cup corn syrup , preferably light

- 2 cups raw peanuts

- 1/2 teaspoon salt

- 2 tablespoons butter, plus extra for pan and fingers

- 1 teaspoon baking soda

- 1/2 teaspoon vanilla (optional)

Directions

* Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, salt, and peanuts. Stir over low heat until well blended, then raise heat to medium-high and boil without stirring to 300° F. on a candy thermometer. If working without a thermometer, see TIP.

* While syrup cooks, generously butter a baking sheet and set aside. Measure butter, baking soda, and vanilla. Have them within reach.

* When syrup reaches 300° F, remove from heat and immediately add butter, baking soda, and vanilla. Stir in and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.

* Cool on the sheet and break into pieces. Store air-tight in a waxed-paper lined container.

* TIP: If you don't have a candy theremometer, have a bowl of ice water near the stove. When the boiling syrup begins to turn golden brown, drop a small amount - about 1/2 teaspoon into the cold water. When the syrup immediately hardens into a brittle string or ball, it is done.

Hey.

You take 1 1/2 cup white sugar

2 cups raw peanuts

1/2 cup wite Karo syrup

1/4 cup water

2 teaspoons baking soda

Mix all together and cook until peanuts begin to pop or turn ligt brown, then take off the heat and beat 2 teaspoons baking soda in mixture. Stir well, then pour in a greased pan. Let brittle get cold. Break into pieces.

Enjoy.

Susan has the right recipe but to answer the other half of the question, yes, you can use pecan, cahews, walnuts or any other soft type nut you choose with the same results. I personally am allergic to peanuts and so I love my cashew brittle.

Yes, pecans are great in birttles!

Microwave Peanut Brittle

in a 4 cups+ glass measuring cup, stir together: 1 cup of sugar and 1/2 cup of corn syrup; microwave for 4 minutes

stir in 1 cup of raw peanuts; microwave for 4 minutes

stir in 1 tablespoon of butter and 1 teaspoon of vanilla; microwave 2 minutes

gently stir in 1 teaspoon of baking soda

pour onto lightly greased cookie sheet

allow to cool and store in airtight container

--Katie B., Yahoo Answers

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Missi's Grandma's PEANUT BRITTLE

Dash of salt

1 tsp. parafin wax, shaved off the block

1 cup white sugar

1/2 cup white Karo syrup

1 level tsp. baking soda

Melt over medium heat and then add in 1½ cups UNSALTED dry roasted peanuts (or pecans). Cook, stirring constantly to 295ºF. Will be very thick. Quickly stir in baking soda and pour as thinly as possible onto greased baking sheets (I grease 2 of the silver "half" sheet pans - pour w/o using spoon to scrape it out (why? I don't know, but it's my GM's recipe and that's just how she insisted we do it - lol!). Cool w/ no drafts - turn and cool totally. Remove and break. Store in dry place. It looks like a tiny amt. until you break it up. It's delish and so simple!

I love peanut brittle. I'm sure you can substitute the nuts.

http://www.fudgemail.com/peanut_brittle.htm

try one of the 1000 of online receipes: