(Year-Round) Peanut Brittle

When I was a child, in very late fall, the school district would sell peanut brittle as a fundraiser. My parents always bought a case of peanut brittle to give away as Christmas gifts. Recently, I was in search of GF dessert ideas and found this recipe. I had no idea it was possible to make (in my mind) such a complicated candy in my kitchen. Peanut Brittle SHOULD be enjoyed year-round as it is delicious! I hope you enjoy this peanut brittle recipe as much as my family does.

Ingredients: 1 tablespoon unsalted butter, plus 2 pats 12 ounces of dry-roasted, salted peanuts 1 cup sugar 1 cup light corn syrup 1 tablespoon of baking soda

Directions: 1. Use the 2 pats of butter to grease a large baking pan, then set aside. 2. Combine peanuts, sugar, and corn syrup in a medium saucepan. Over medium-high heat, bring to a boil, stirring constantly. Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. 3. Remove saucepan from heat, and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Then, pour the mixture onto the prepared baking pan. 4. As soon as candy is cool enough to handle, stretch the brittle as thinly as possible over the baking pan with a spatula. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces. Store in an airtight container for up to 2 weeks.