Peanut Brittle 1 13 ounce can salted peanuts 2 rounded teaspoons baking soda 1 teaspoon vanilla 1/2 cup or half stick butter 3 tablespoons light corn syrup 3 cups sugar Open the can of peanuts, empty them in a shallow pan and put them and 2 greased cookie sheets to warm in a slow oven 325 degrees. Set out the package of baking soda and put a measuring spoon in it and also the bottle of vanilla and a measuring spoon beside it. Because once you start the peanut brittle you can't stop stirring to hunt threw the cupboard. Melt the butter with the corn syrup in a skillet or heavy saucepan with a handle. Add the sugar and cook and stir with a wooden spoon until the sugar is caramelized partly liquefied and the color of a camel' hair coat. Add the warmed peanuts; cold ones turn the mixture to a molten mass that you have to keep lifting and turning. Keep on stirring after you add the peanuts until the mixture is liquid enough to stir in vanilla and soda. When it reaches that stage take it off the heat. Add the vanilla and soda and stir vigorously but briefly. It should still be bubbling when you pour it out. Pour half the mixture on one warm cookie sheet and half on the other. Smooth out with a spoon as thin as you can. Let the candy cool. When it is hard break it in to pieces. This sounds more complicated than it really is after the first time it will be easier. You might try half the recipe the first time you make it. Peanut Brittle can be mashed between layers of waxed paper and the crumbs used as topping on ice-cream or sprinkle over the white icing on a cake. Source The Beany Malone Cookbook
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