Categories: Alabama, Birmingham, Candy- Katie Moon

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/8 tsp. salt
• 1 cup dry-roasted or shelled raw peanuts
• 2 Tbsp. butter
• 1 tsp. baking soda
• 2 tsp. vanilla

Directions

1. Combine first 3 ingredients in a large glass bowl. Microwave on high 5 minutes, add peanuts

2. and microwave 2 more minutes. Microwave longer if needed inn 15 second intervals. Stir in remaining ingredients.

3. Pour into a buttered 15 × 10-inch jellyroll pan; shake pan to Store in an airtight container.

4. Cooktop Brittle:

5. Cook first 3 ingredients in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310 degrees. Add peanuts, and cook 2 to 3 more minutes or to 280 degrees. (Mixture should ne golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.

6. Pecan Brittle: Substitute 1 cup chopped pecans for peanuts.

7. Chocolate-Dipped Peanut Brittle:

8. Prepare peanut brittle as directed. Melt n2 (2 oz.) chocolate bark coating squares; dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden.

9. Popcorn Peanut Brittle:

10. Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.

11. Note: Choose a sunny, dry day to make this candy. It’s sensitive to humidity.

12. makes 1 pound

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