Hathaway Brown School for Girls Peanut Brittle
Peanut Brittle (TNT)
Source: based on a recipe from Hathaway Brown School for Girls (HBS tradition)
Yield: about 2 pounds candy
1-1/4 pounds sugar/3 cups
1 cup corn syrup
1/2 tsp. salt
3/4 cup water plus 1 tbsp. water, divided
3/4 pound raw Spanish peanuts
1/4 cup sweet butter
1 heaping tsp. baking soda
1/4 tsp. vanilla
In a large heavy saucepan, cook the sugar, the corn syrup, the salt, and 3/4 cup water to 260°F. Be sure to hold the thermometer up and down and read the thermometer at eye level so that you get a proper temperature. Also, be sure that the bulb of the thermometer does not touch the bottom of your pan or you will be reading the temperature of the pan and not the candy.
Immediately add the raw Spanish peanuts and the sweet butter. Continue to cook the candy to 290°F. Once again, mind your temperature. Remove the brittle from the heat, and add the baking soda, vanilla, and the remaining 1 tbsp. water and whisk smooth. Immediately Pour on a buttered slab and pull the brittle.
For easy cleaning, just pour boiling water on everything and the candy will melt off.