- 1 1/2 teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 cup water
- 1 cup light corn syrup
- 3 tablespoons butter or margarine
- 1 1/2 cups of peanuts
- 3 cups of Dot’s Pretzel broken into pieces.
Heat oven to 200ºF. Butter 2 cookie sheets, (full sheet pan), and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. Stir in butter, pretzels and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick, Rearrange pretzels and peanuts with two forks if needed. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
The trick to making thin, tender peanut brittle is keeping the cookie sheets warm. You’ll be able to spread the candy to 1/4-inch thickness without it setting up.