Category: Candies

• 3 cups sugar (600 g)
• 1 cup corn syrup (330 g)
• 1.5 cups cold water
• 3/4 tsp. candy flavor/oil (a 1-dram bottle)
• food coloring (see notes below)
• mineral oil
• powdered sugar (for dusting)

1. Lightly coat an aluminum pan or marble slab with mineral oil.
2. Add sugar, corn syrup and water to a medium saucepan and stir to combine.
3. Cook over medium-high heat, stirring until sugar is dissolved. Do not stir after candy reaches 212°
4. Continue cooking until it reaches 300º. This can take 20-30 minutes. Remove from heat and immediately stir in flavor/oil and coloring.
5. Pour onto oiled pan, cool a few minutes and cut into little squares with pizza cutter. Separate after fully cooled.
6. Coat pieces with powdered sugar.

Notes on LorAnn Flavor/Oils

• Cherry flavor contains red color, but not enough. Add red color.
• Root beer flavor contains very light brown/amber color. Add brown color.
• Grape flavor contains sufficient purple color.

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• 1 tablespoon vanilla extract
• 1 tablespoon baking soda
• 1 tablespoon salt
• 1/2 cup butter, plus extra to butter the pan
• 3 cups sugar
• 1 cup light corn syrup
• 3 cups shelled raw peanuts

1. Measure the vanilla into a small bowl and set aside.
2. Combine the baking soda and salt in another small bowl and set aside.
3. Butter a large cookie sheet with sides or a jelly roll pan liberally with butter. Set aside.
4. Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 °degrees F.
5. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300° F.
6. Remove from the heat immediately and quickly add the butter, vanilla, baking soda and salt. Stir only until the butter melts, then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly.
7. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.

Source: http://www.foodnetwork.com/recipes/trisha-yearwood/peanut-brittle-recipe.html?oc=linkback

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• 1 c sugar (200 g)
• 1/2 c corn syrup (162 g)
• 1/4 t salt
• 1 c peanuts
• 1 T butter
• 1 T vanilla
• 1/2 t baking soda

Combine sugar, corn syrup and salt. Microwave 4 min on high.

Stir in peanuts, cook 3 min on high.

Quickly stir in butter, vanilla and soda. Spread on greased cookie sheet.

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