2 1/2 cups raw peanuts or any other coarsely chopped nuts
1 1/2 teaspoons sodium bicarbonate, sifted
Directions
Line two large baking sheets with foil. Butter foil put aside. Butter sides of the heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Prepare and stir over medium-high temperature until mixture boils. Clip a chocolate thermometer to side of pan. Reduce heat to medium-low continue boiling in a moderate, steady rate, stirring from time to time, before the thermometer registers 275 levels F, soft-crack stage (about half an hour). Stir in nuts continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 levels F, hard crack stage (15-20 minutes more).
Remove pan from heat remove thermometer. Rapidly sprinkle sodium bicarbonate over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull chocolate because it cools. Awesome completely enter pieces. Store tightly hidden to at least one month. Makes 2-1/4 pounds (72 servings).
Diet Details (Peanut Brittle)
Per serving:
69 kcal cal.,
3 g fat
( 1 g sitting. fat,
2 mg chol.,
37 mg sodium,
10 g carb.,
1 g pro.
Percent Daily Values derive from a couple,000 calorie diet
