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Peanut Brittle question

nooodles | Jan 26, 200611:45 PM

Which of these would you use, the recipe with butter and water, or the one without? The cooking instructions are identical.

I have a few theories about what the butter and water might do, but does anyone have experience and actually know the answer?

I'm trying to make a very thin, very light, crisp peanut brittle (like the one at See's). Please advise! I used recipe #1 last time and it was fine but I thought the sheet I used was too small so the brittle was a bit thick. Other than that, I was pleased with the flavor/texture. Is there a reason to go with the other recipe?

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups unroasted Spanish peanuts (RAW)
1/4 teaspoon salt
1 teaspoon butter
1 teaspoon baking soda

2 cups sugar
1 cup light Karo syrup
1/2 teaspoon salt
2 cups raw Spanish peanuts
1 teaspoon baking soda

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