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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make...and doesn't stick to your teeth! Ingredients:
2 cups sugar |
3/4 cup light corn syrup |
1/4 cup water |
3 tablespoons butter, cubed |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
3 cups slivered almonds, toasted |
1-1/2 teaspoons baking soda |
1 teaspoon vanilla extract |
Directions:
1. Butter two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in the butter, cinnamon, salt and almonds; cook and stir until mixture reaches 300°(hard-crack stage), brushing down sides of pan with water as needed.
2. Remove from the heat; stir in baking soda and vanilla. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: about 2 pounds.
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