1/4 cup,1/2 a stick, 2 oz, or 56 grams of butter
1/2 teaspoon salt
1 tablespoon vanilla essence
2 1/2 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 cups roasted unsalted peanuts (or cashews)
Butter a 10 x 15 inch pan. Dissolve baking soda and salt in the vanilla essence. Set aside.
In a large pot on medium heat, melt together the sugar, water, corn syrup, and butter. Increase heat and boil, stirring occasionally, until the mixture turns a deep golden brown. (336-340 degrees F)
Remove from heat, and carefully stir in the nuts and vanilla mixture.
Straight away pour into pans. Leave to cool.
You can put these into gorgeous glass jars, with lots of ribbon, and give them all away and not eat anything…or keep them like I did and sneak it into the movies….
I made peanut brittle first, then I liked it so much I tried it again, with Cashews. That was even nicer!
These photos are of the cashew brittle.
Brittles, barks, & bonbons : delicious recipes for quick and easy candy by Charity Ferreira (http://www.cookiesandlemonade.com/)
It’s such a great recipe, even though some of the ingredients and measurements were quite American (harder to understand/use) it was very easy to make.