H.B.S. Peanut Brittle
[FONT=verdana, arial, helvetica]This was a tradition at my all girls' prep school: Hathaway Brown School for girls[/FONT]
[FONT=verdana, arial, helvetica]Yield: about 2 pounds candy [/FONT]
Ingredients:
[FONT=verdana, arial, helvetica]1-1/4 pounds sugar/3 cups
1 cup corn syrup
1/2 tsp. salt
3/4 cup water plus 1 tbsp. water, divided
3/4 pound raw Spanish peanuts
1/4 cup sweet butter
1 heaping tsp. baking soda
1/4 tsp. vanilla
[/FONT]
[FONT=verdana, arial, helvetica]Directions:
Cook sugar, corn syrup, salt, and 3/4 cup water to 260°F.
Immediately add the peanuts and butter. Cook to 290°F.
[FONT=verdana, arial, helvetica]This was a tradition at my all girls' prep school: Hathaway Brown School for girls[/FONT]
[FONT=verdana, arial, helvetica]Yield: about 2 pounds candy [/FONT]
Ingredients:
[FONT=verdana, arial, helvetica]1-1/4 pounds sugar/3 cups
1 cup corn syrup
1/2 tsp. salt
3/4 cup water plus 1 tbsp. water, divided
3/4 pound raw Spanish peanuts
1/4 cup sweet butter
1 heaping tsp. baking soda
1/4 tsp. vanilla
[/FONT]
[FONT=verdana, arial, helvetica]Directions:
Cook sugar, corn syrup, salt, and 3/4 cup water to 260°F.
Immediately add the peanuts and butter. Cook to 290°F.
Remove from heat, and add baking soda, vanilla, and 1 tbsp. water. Pour on a buttered slab and pull.
[/FONT]