WHERE TO BUY SEES PEANUT BRITTLE RECIPES

Steps:

• Line two large rimmed cookie sheets with foil. Spray lightly with non-stick cooking spray.
• Combine sugar, corn syrup and water in a medium saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and cook, stirring occasionally, until the mixture registers 250°F on a candy thermometer, about 20 to 25 minutes. Stir in peanuts and salt and continue cooking until mixture reaches 295°F, about an additional 25 minutes.
• Remove from heat.  Stir in butter and baking soda.  The mixture will lighten and foam.  Divide the mixture evenly onto the prepared cookie sheets.  Spread until the mixture is about ¼-inch thick.  Cool completely; break into pieces.  
• Heat the white chocolate chips in a microwave safe bowl on HIGH for 45 seconds or until melted, stirring every 15 seconds.  Drizzle over brittle and allow to set completely before transferring to an air tight container.  Store tightly covered at room temperature.

Steps:

• Lightly grease two baking pans, ( 7 ½ X 3 ½) Spread the shelled nuts over the bottoms of the two pans.
• In a medium sauce pan, cook the honey over a very low heat until it tests at “hard ball” stage on your candy thermometer
• As soon as the honey tests “hard ball” pour it over the two pans. - Do not wait for the foam to settle, bubbles help to make the candy lighter. You’ll have to move the pot as you pour, or the honey won’t flow into all the corners. Scrape out the honey that sticks to the sides into the pans.
• Allow candy to cool very well, then turn it out of the pans as follows: Put a large piece of waxed paper on a strong and solid flat surface. (Such as a cabinet top, or your floor.) Pick up the pan, turn it over, and holding by the bottom, rap the topside of the pan down on the cabinet top or floor, very flat and very sharply. *You’ll probably need a few raps to get it out.