Peanut Brittle

The original recipe is a microwave recipe, but I make it on the stove with the same cook times and it comes out great. It's really not that hard, I didn't even use a candy thermometer, just kept my eye on it (be sure you have the time to stand there and watch this, or it'll turn wrong quickly!). I found this many years ago at the Cooking Light message boards.

1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts (I'd like to try cashews next time)
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

-Stir the sugar and corn syrup together in a heavy stock pot and cook at medium-high heat on stove for 4 minutes until bubbly. Stir in peanuts.
-Continue to cook 3 to 5 minutes until light brown. (keep your eye on it!)
-Add butter and vanilla to syrup, blending well.
-Cook 1 to 2 minutes more. Peanuts will be lightly brown and the syrup VERY HOT.
-Add baking soda and gently stir until light and foamy. Remove from heat.
-Quickly and carefully pour mixture onto lightly greased cookie sheet or silpat.
-Let cool 1/2 to 1 hour. When cool, break into small pieces and store in air-tight container.

Peanuts just added

Baking soda just added, ready to spread and cool

Happy Holidays everyone! I'll leave you with a picture of a view you wouldn't think of for San Diego, Snow! Right outside our front yard, over and yonder.

Breaking up some pieces to share at: