GRAM'S PEANUT BRITTLE

Steps:

• 1. Measure all ingredients and have them in separate containers. You will need a microwavable 2 quart container preferably with a handle. I use a 2 quart glass measuring bowl with a handle. You will also need a wooden spoon.
• 2. Mix syrup and sugar in the 2-quart container.
• 3. Microwave the mixture for 3 minutes and 30 seconds. The syrup will be bubbly.
• 4. Remove bowl from microwave and add the peanuts and quickly stir.
• 5. Return the container to the microwave and set timer for 4 minutes and 30 seconds.
• 6. When timer sounds, check to see if the syrup has started to turn gold and if not continue to microwave at 15 second intervals until it begins to turn a deep gold. It usually does not take more than 5 minutes.
• 7. Remove from microwave and add the butter, vanilla and baking soda and stir incorporating everything well.
• 8. The mixture will begin to foam.
• 9. Quickly pour mixture onto a well buttered cookie sheet or buttered foil lined cookie sheet or onto a Silpat. I prefer using a Silpat as the brittle comes away from the Silpat very easily.
• 10. Spread the brittle with the back of a wooden spoon until it is about ¼ inch thick.
• 11. Move to a rack to further cool.
• 12. When brittle has cooled some and begins to harden remove brittle from pan or Silpat and place on rack to cool completely.
• 13. When the brittle has fully cooled I put it upside down on a cookie sheet and tap it in various places with the wooden handle of a heavy knife to break it a part. Place the brittle into plastic bags or containers to keep fresh.
• 14. Note: The following photos will help you to see what a perfect brittle color should be before it is poured. Notice how the syrup is still clear. This color is not gold enough.
• 15. This color is almost there but not quite gold enough.
• 16. This color is perfect. CAUTION: Anything darker than this and it will burn.