PEANUT BRITTLE NO CORN SYRUP RECIPES

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes. 
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture. 
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

Steps:

• In a double boiler over hot water, place peanut butter to heat while preparing syrup. In a large saucepan combine sugar, corn syrup and 1/4 cup of the water.
• Cook over high heat to 275 degrees on a candy thermometer. Lower heat to medium, add butter, stirring until melted.
• Add peanuts, cook stirrinf for about 5 minutes untilcandy starts turning brown and reaches 300 degress on the therometer. Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water.
• Add vanilla. Working quickly, fold in the warmed peanut butter, while stirring gently. At once, pour candy mixture onto a well greased marble slab or a cookie sheet. Very quickly...spread as thin as possible! The secret of the candy is quick cooling. When cold ...break into serving size pieces.
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