I apologize in advance for not taking a picture of the incredibly delicious peanut brittle that my mom made this year for Christmas. I had very good intentions of taking a picture, but ate it all before I got around to it. However, take my word for it, it is foolproof peanut brittle that comes out perfectly every time and you will not be able to resist it!
This recipe actually comes from my mother in law and she finally gave me the recipe a few years ago. My mom also loves peanut brittle, so she's in charge of making it every holiday season. You NEED a candy thermometer for the brittle to come out right- you want it crunchy, but not so that it sticks in your teeth. Overdone or underdone peanut brittle is awful, so rely on your candy thermometer and will be perfect every time.
Peanut Brittle
1 1/2 cups peanuts (you can add 2 cups if you like it really peanuty)
3/4 cup sugar
1 cup water
1 cup light corn syrup (karo)
2 tablespoons unsalted butter
1 teaspoon vanilla
1 teaspoon baking soda
Preheat oven to 300
Place peanuts on a baking sheet and roast for a few minutes until browned and roasted and the smell of peanuts fills your kitchen
Meanwhile, in a medium size saucepan, combine sugar, water, corn syrup, and butter
Cook until the candy thermometer reads 300 degrees
Add peanuts and bring to a boil
Remove from heat and add vanilla and baking soda
Stir until combined
Pour mixture onto a buttered baking sheet
Cool and crack into pieces
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