Wrap these up as a holiday hostess gift!
Butter, for pan
1 cup granulated sugar
1/4 cup water
1-1/2 cups shelled raw peanuts
2 tbsp butter
1 tsp baking soda
Step 1: Butter large cookie sheet.
Step 2: In heavy saucepan over medium heat, bring sugar and water to a boil, stirring constantly until sugar is completely dissolved.
Step 3: Stir in peanuts. Set candy thermometer in place, and continue cooking, stirring frequently until temperature reaches 290°F, or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes.
Step 4: Remove saucepan from heat; stir in butter and baking soda; immediately pour onto cookie sheet, spreading with spatula. Cool until completely firm.
Step 5: Break brittle into pieces. Stack on a plate. Store in tightly covered container.
Makes about 1 pound
See more recipes from Grant MacPherson.
Reprinted with permission from Grant MacPherson's In the Viking Kitchen (2010 Viking Range Corporation).
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