Peanut Brittle

Twelve Days of Candy-Making — Day 6

Create memories your families and friends will savor for years to come

Matt’s Peanut Brittle

(Ruth Catherine Peters)

2 cups sugar

1 cup light corn syrup

½ cup water

¼ cup butter

1 ½ tsp. baking soda

½ tsp. salt

2 cups raw peanuts

Butter two cookie sheets.

Cook sugar, corn syrup and water until the mixture reaches 230°F. Add the peanuts slowly, and then the butter and salt. Stir often and cook until the candy reaches 297°F. Remove from the heat. Add the baking soda quickly. Stir well and pour onto cookie sheets. Work quickly to thinly stretch the candy with two forks or wooden spatulas.

“This recipe was adapted by my son, Matt,” Ruth explains. “It’s important to have all the utensils and candy ingredients ready before you begin. To make candy you will need a triple clad kettle, similar to a pressure cooker. You might find one at a thrift store — or if you are lucky — in your grandma’s attic.”