Peanut Brittle

from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.

Ingredients:
1 tbsp unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tbsp baking soda

Directions:
1. Butter a large baking pan and set aside. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium-high heat and bring to a boil, stirring constantly.

2. Insert a candy thermometer. Continue boiling, without stirring, until temperature registeres 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.

3. As soon as candy is cool enough to handle, use your fingers to stretch the britle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, and then break into bite-sized pieces. Store in an airtight container up to 2 weeks.

I also add a tablespoon of butter at the end of the stage to make it lighter.