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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Georgia Pig Peanut Brittle   
    Categories: Nuts, Snacks, Candy   
         Yield: 16 servings   
       
              Peanut oil   
         1 lb Salted peanuts   
         3 c  Sugar   
         1 c  Light corn syrup   
       1/2 c  Water   
         1 tb Butter; + extra for pan   
         2 tb Baking soda   
       
     Place a piece of heavy-duty aluminum foil (18" wide)   
     about a yard long, shiny side up, on a work surface near   
     the stove top. Spread a thin layer of vegetable oil over   
     the foil, spreading it with a paper towel. Let is stand.   
        
     With additional butter to that called for, butter the   
     sides of a 5-6 quart saucepan and set aside.   
        
     Put oven rack in the middle and set oven @ 200oF/93oC.   
        
     Place the peanuts on a rimmed baking sheet in a single   
     level and place in the oven to heat.   
        
     Meanwhile, place the sugar, corn syrup, and water in the   
     buttered saucepan. With a long handled wooden spoon stir   
     over moderate-high heat until the sugar dissolves and   
     the mixture comes to a boil.   
        
     Clip a sugar thermometer to the side of the pan and let   
     boil over moderate heat without stirring until the   
     thermometer reaches 275oF/135oC.   
        
     Meanwhile, melt the butter in a small saucepan and set   
     aside.   
        
     When the candy thermometer registers 275oF/135oC, add   
     the warmed peanut to sugar mixture and continue to cook,   
     stirring frequently, until the thermometer reaches   
     300oF/150oC degrees. (the mixture will caramelize and   
     darken as it cooks; but if it starts to smell burnt,   
     lift the pan quickly from the heat and stir.)   
        
     OKAY!! GAME ON!! Now work QUICKLY. Remove the pan from   
     the heat. Stir in the butter and then the baking soda   
     (this is the SECRET of the recipe) and stir very briskly   
     for only 2-3 seconds until the mixture becomes foamy,   
     pale in color, and rise to the top of the pan. Do NOT   
     wait or the foam will settle down and you will lose the   
     honeycomb part of this brittle. Quickly pour the foamy   
     mixture onto the oiled aluminum foil. Do NOT smooth over   
     the top or spread or you will deflate the brittle.   
        
     Let stand for about 30 minutes or until cool and crisp.   
     Then, with a thin, wide metal spatula, turn the brittle   
     upside down and dry the bottom with a paper towel. (I   
     did this, but personally, probably will skip this next   
     time, where it is fairly humid and frankly didn't notice   
     any moisture on the bottom.)   
        
     Break brittle into pieces and store in an airtight   
     container.   
        
     by Maida Heatter   
        
     RECIPE FROM: https://www.gonnawantseconds.com   
        
     Uncle Dirty Dave's Archives   
       
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