- 1 tablespoon - butter or margarine
- 1 1/4 cups - salted peanuts
- 1/4 teaspoon - salt, optional
- 1 - (1 lb.) pkg. Domino® Superfine Sugar (approx 2 1/2 cups)
Melt butter in small saucepan over very low heat. Add peanuts and salt. Allow to warm, and set aside. Grease large cookie sheet or marble slab.
Place sugar in large, heavy skillet over medium heat. Cook, stirring constantly, until sugar dissolves. Raise heat and cook until mixture reaches hard crack stage at 295°F on candy thermometer (8-10 minutes). With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar crystals from sides of pan. Swirl pan frequently so mixture does not burn. Stir peanuts into syrup quickly. Pour onto large, buttered surface at once. With big spoon, stretch and pull candy into thin sheet. Cool, break into pieces. Store in airtight container.
Makes 1 1/4 lbs. brittle.
Use an accurate clip-on candy thermometer in increments of 1 or 2 degrees. (A few degrees can produce completely different results.)