Easy Peanut Brittle

Easy Peanut Brittle

3 cups white sugar
3 teaspoons butter
1/2 cup of water
2 teaspoons soda
1 cup light corn syrup
1 teaspoon salt
3 cups raw shelled peanuts

Boil sugar, corn syrup and water until it spins a thread. Add peanuts and stir constantly until it turns a brownish gold. Remove from heat, add butter, salt and soda. Pour on to a buttered cookie sheet to cool.

Easy Peanut Brittle

1-1/2 cups blanched peanuts
1 cup sugar
1/2 cup corn/golden syrup
1/4 tsp salt
1 TB butter
1 tsp vanilla essence (optional)
1 tsp baking soda

Note: These instructions are for when using golden syrup (corn syrup might require more or less cooking) and for a 650-watt microwave. I also feel that (with golden syrup anyway) this recipe doesn?t need the vanilla. The peanuts, butter and golden syrup have enough flavour on their own.
Roast peanuts as for Peanut Butter without adding salt.
Place sugar, syrup and salt in a 2-litre microwave-proof jug. Cook on high for 5 minutes, stirring after a minute or two to combine the ingredients. Stir and cook another 3 minutes, or until a little of the mixture dropped into a cup of cold water snaps.
Add hot nuts, butter and vanilla essence (if using) and stir thoroughly. Then stir in baking soda until the mixture foams and turns pale. Spread evenly into a buttered (or sprayed) sponge roll tin. To make it easier to break into pieces, mark the top into squares or bars, using a blunt knife, such as a dinner knife, when the mixture is half-set but still hot.