2 cups sugar
2/3 cup water
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts
Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts
Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.
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