How to Make The Most Absolutely Amazing Peanut Brittle Ever!

I love making candy for the holidays. The first year Casey and I were married, I talked his grandma (Mamo Jane)

into making candy with me for neighbors. She was an amazing cook, and one of her favorite holiday candies was

peanut brittle. Her son Terry told me, "Her peanut brittle is really good, but she always burns the first batch - so

watch her!" Well as you may have guessed we burned the first batch! But the rest of our effort was SO good! I always think of her now when I make peanut brittle, and..... I usually burn the first batch!

Mamo Jane’s Peanutbrittle

Ingredients

2Cups of Sugar

3/4 C Karo Syrup

pinch of salt

1/2 C water

1 stick of butter minus 2 Tbsp for the end.

2 Cups or raw peanuts

1 tsp vanilla

2Tbsp butter

2 tsp baking soda

Directions

• Butter a large cookie sheet that has sides. Set aside for the mixture at the end.

• In a large sauce pan add the sugar, Karo, salt and water. Bring it to a boil until softball stage.

• Add the peanuts

• Cook until the color is golden brown. It changes fast at the end so be ready! (hard crack stage)

• Remove from stove and add 2 Tbsp butter and vanilla. Stir in. Once it is combined, move to the baking soda.

• Add the baking soda and stir until just mixed. NOT TOO MUCH! You want it to be foamy for texture when set.

• Pour the mixture quickly into your prepared buttered cookie sheet with sides.

• Let cool

• Break up and store in a cool dry place.

The secret to this recipe is letting it get cooked enough to get a good caramelized flavor, without burning it & getting it poured into the pan mixed, but not mixed so much as to make the candy flat. You want air in your candy to make the texture light & crunchy without breaking your teeth!

It can almost melt in your mouth if you get it right.