Peanut Brittle
Makes 15 pieces
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
1. Lay out several sheets of foil to spoon the hot peanut
brittle onto.
2. In a large skillet mix the sugar, syrup, and water
together. Cook at a medium-high heat, stirring
regularly. Heat until the mixture has a hard ball
consistency. You don't need a candy thermometer for
this. When stirring, occasionally hold spoon above
mixture, allowing it to drip off spoon. When mixture is at
hard ball stage, it will "hair" off the spoon when falling,
looking like a clear spider web.
3. Once mixture is at hard ball consistency, add raw
peanuts. (They will pop a little.) When mixture starts to
turn a light clear-brown, as if it's starting to burn,
remove from stove. Add soda and stir. Mixture will foam
up.
4. Spoon out bite-size pieces onto unbuttered foil, stirring
constantly between each couple of pieces. Mixture can
also be poured onto unbuttered foil as one big piece and
broken into smaller pieces once cooled.