For a Fresh Twist: For a richer flavor, add 1 tsp. vanilla with the butter.
2 cups granulated sugar
1 cupKaro®® Light Corn Syrup
1/3 cup water
2 ¾ cupsFisher® Raw Peanuts, about ½ of a 30 oz. bag
1 teaspoon salt
1 tablespoon butter
2 teaspoons baking soda
¾ cup white chocolate chips
1 teaspoon vanilla extract
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
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
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.