Peanut Brittle Recipe 3

Instructions

1. For this candy put over the fire one cup and a half of sugar, half a cup of glucose and two-thirds a cup of water; stir till the sugar is dissolved and wash down the sides of the saucepan as in making fondant; cover and let cook three or four minutes, then uncover and let cook without stirring to 275 deg F.
2. (or until when a little is cooled and chewed it clings but does not stick to the teeth); add two level tableshpoonfuls of butter and half a pound of small, raw, shelled peanuts, from which the skins have been taken, and stir constantly until the peanuts are well browned; add a teaspoon of vanilla extract and a level teaspoon of soda, dissolved in a tablespoon of cold water, and stir vigorously.
3. When the mixture is done foaming turn it onto a warm, oiled marble or platter and, as soon as it can be handled, pull it out as thin as possible.
4. With a spatula loosen it from the marble in the center and turn the sheet upside down and pull again as thin as possible.
5. Break into pieces.
6. To remove the skin from the peanuts, cover the shelled nuts with boiling water, let boil once, drain, cover with cold water, and push off the skins.
7. The small unroasted Spanish peanuts give the best results.