Making Peanut Brittle is very easy and you dont need a candy thermometer. When it smells like caramel, its done cooking. This recipe will make a small batch, but you can double the recipe if needed. I hope youll make and enjoy this Classic Southern Peanut Brittle as much as I do. It is also a great gift idea for Christmas or anytime of the year!!\r \r Peanut Brittle Recipe:\r 2 Cups Raw Spanish Peanuts\r 1 Cup Sugar\r 1/2 Cup Corn Syrup\r 1/4 Cup Water\r 2 tsp Baking Soda\r 1 tsp Vanilla Extr\r \r Prior to beginning the cook, grease a cookie sheet pan with butter or non-stick spray.\r \r Heat the peanuts, sugar, corn syrup, and water in a heavy bottom pot over medium high heat. Stir mixture frequently while cooking. Cook for 10-15 minutes or until the mixture turns a caramel color or when it begins to smell like caramel. Turn off the heat and add the baking soda and vanilla. Stir in very well and quickly pour mixture onto a greased cookie sheet pan. Let cool for 1 hour or longer before breaking the brittle into pieces. Enjoy!!\r \r Canon G30 used to shoot this video:\r \r \r Music:\r Niles Blues Kevin MacLeod (incompetech.com) \r Licensed under Creative Commons: By Attribution 3.0\r
