Everyone’s grandmother had a recipe for peanut brittle.   Beth’s turns out pretty darn good! If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup honey, light molasses, or agave nectar. You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.  For something different, add 2 teaspoons cinnamon or 1/2 teaspoon cinnamon and 1/2 teaspoon cayenne pepper mixed with the peanuts.

Ingredients:

• 3/4 c water
• 3 c sugar
• 1/2 c light corn syrup
• 1/4 tsp cream of tartar
• 3 Tab butter, cubed
• 1 tsp baking soda
• 1 tsp vanilla
• 3 c roasted salted peanuts

Directions:

1. Bring water to a boil in a large, heavy pan.
2. Remove from heat and stir in sugar and cream of tartar until disolved.
3. Then add the corn syrup.
4. Cook to 250°.  Takes about 15 minutes.  Use a candy thermometer.
5. Warm the peanuts on the baking sheet 250° for a few minutes.
6. Then add all the peanuts.
7. Stir occasionally to submerge the nuts.  Cook to 250°.
8. Sprinkle with baking soda and vanilla.  It will foam up – a lot!
9. Stir lightly.
10. Pour onto well buttered warm cookie sheet or slab.  Carefully!  Hot sugar can really burn.
11. Spread rapidly with a rubber spatula until you can see through the brittle coat.
12. Cool.
13. Break into pieces.
14. Store tightly covered.

Serves:  50 – 3 lbs
Source: Beth Kerfoot and Food Network Kitchen