Dixie Peanut Brittle (Stovetop)
Recipe courtesy of Virginia-Carolina Peanut Promotions.
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon salt (optional)
3 cups raw shelled peanuts, skins on
2 tablespoons butter
2 teaspoons baking soda
- In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly.
- Cook to hard crack stage* (293°F to 300°F | 150°C).
- Remove from heat and add butter, then baking soda (mixture will foam up). Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness.
- When cool break into pieces. Store in an airtight container.
Makes about 2 pounds.
*In the absence of a candy thermometer, test for hard crack stage by dropping a tiny bit of syrup into ice water (let it thread from a spoon into the water). When the threads are brittle (not pliable) it has reached the hard crack stage.
Recipe and photograph courtesy of Virginia-Carolina Peanut Promotions.