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SUSTAINABILITY

Peanut Brittle

Ingredients
 3 cups Pioneer® Sugar
 1 cup light corn syrup
 ½ cup water
 4 ½ cups salted, fresh roasted peanuts (about 1 lb., 7 oz.)
 4 tbsp unsalted butter
 2 tsp pure vanilla extract
 2 tsp baking soda
 Vegetable oil spray

 

 

1

Coat 2 rimmed baking sheets with vegetable oil spray; set aside.

2

In a heavy non-stick 5-quart saucepan with a tight-fitting lid, combine Pioneer® Sugar, corn syrup and water. Cover the saucepan, and bring to a boil over high heat, about 5 minutes. Dissolve the sugar by swirling the pot often over the burner. Be sure to brush down the sides of the saucepan with cold water to prevent crystals from forming.

3

Once the sugar is dissolved, reduce the heat to medium, and insert a candy thermometer, and continue to cook until the temperature reaches 230° F.

4

Add the peanuts, and stir constantly with a metal spoon until the mixture reaches 300° F, about 15 minutes. At this point the mixture should be a rich, golden color. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir well with a metal spoon until butter is melted; mixture will become foamy.

5

Pour half of the mixture down the center of each prepared pan, spread it evenly with a spatula. Allow to cool for at least 1 hour.

6

Turn brittle out of baking sheets, and snap into shards. The peanut brittle can be stored in an airtight container for several weeks.

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