A traditional, local Bajan candy.
Used in many Bajan recipes as the healthy element, nuts are available in whole, chopped, halved, or ground. They have a high healthy fat content and can easily be incorporated in many recipes.
The list of available nuts includes almonds, coconut, hazelnuts, pecans, peanuts, walnuts, pistachio and macadamia nuts, as well as cashew nuts.
1 cup granulated sugar
1/2 cup light Karo corn syrup
1/4 cup water
1/4 teaspoon salt*
1-3/4 cups unsalted roasted peanuts*
2 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
Cover large cookie sheet with non-stick aluminum foil or parchment paper.
Place over two burners, turned to the lowest temperature. Set aside.
Add sugar, corn syrup, water, and salt to a heavy 2-quart saucepan.
Bring to a boil over medium heat, stirring until the sugar is dissolved. Set candy thermometer in place, and continue cooking, stirring frequently.
When the temperature reaches 250° F, add the peanuts. (Note that the addition of the peanuts will lower the temperature and thicken the mixture.) Continue cooking, stirring frequently, until the temperature reaches 300° F, or until a small amount of the mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter, vanilla extract, and baking soda. Pour at once onto heated cookie sheet. Using a large spoon with the back sprayed with non-stick spray, spread the mixture into a rectangle, about 14 x 12-inches. Cool completely.
Break the peanut brittle into pieces. Store in an airtight container for up to a month. Do not refrigerate.
Yield: 16 servings.
*Omit the salt if using salted dry roasted peanuts.
If using raw peanuts, add at the same time as the sugar, corn syrup and water.
Recipe Submitted by Good Old Bajan Cooking Group.
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