CHEF JEFF — ONE BYTE AT A TIME: Soft Peanut Brittle

You can’t beat homemade candy.

Soft Peanut Brittle

2 cups creamy peanut butter

1½ cup sugar

1½ cup light corn syrup

¼ water plus 2 teaspoons (divided use)

2 tablespoons butter

2 cups peanuts, raw or roasted, salted or unsalted

1 teaspoon baking soda

1 teaspoon vanilla extract

In double boiler over hot water, place peanut butter to heat while preparing syrup. In saucepan combine, sugar, corn syrup, ¼ cup water. Cook over high heat until syrup reaches 275 degrees on candy thermometer. Lower heat to medium, add butter, stirring until melted. Add peanuts, cook, stirring for about 5 minutes until candy starts turning brown and reaches 300 degrees. Remove from heat, stir in baking soda that’s been dissolved in 2 teaspoons of water. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, pour candy mixture onto well-greased marble slab or cookie sheet. Quickly spread as thin as possible. Cool quickly. Break into small pieces.

Yield: About 3 pounds.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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