Soft Peanut Brittle
- 2 cups creamy peanut butter
- 1-1/2 cups granulated sugar
- 1-1/2 cups light corn syrup
- 1/4 cup water plus 2 teaspoons, divided
- 2 tablespoons butter
- 2 cups peanuts, raw or roasted
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Generously butter a large cookie sheet. Set aside.
In a double boiler over hot water heat peanut butter till melted. Meanwhile prepare syrup in a large saucepan by combining sugar, corn syrup and 1/4 cup water. Cook over high heat to 275 degrees on a candy thermometer. Lower heat to medium, add butter and stir till melted. Add peanuts, cook, stirring about 5 minutes until candy starts to turn brown and reaches 300 degrees.
Remove from heat. Stir in baking soda that has been dissolved in remaining 2 teaspoons water. Add vanilla.
Working quickly, fold in warm peanut butter, stirring gently. At once pour candy mixture onto prepared cookie sheet. Quickly spread as thin as possible. The key word here is quickly.
When cold break into serving size portions.