This is a softer, kind of flaky version of peanut brittle – it isn’t brittle. 🙂 Created at or by the Davenport Hotel, Spokane, WA, it is a real treat!
This is a softer, kind of flaky version of peanut brittle – it isn’t brittle. 🙂 Created at or by the Davenport Hotel, Spokane, WA, it is a real treat!
In a double boiler over hot water, place peanut butter to heat while preparing syrup.
In a large saucepan combine sugar, corn syrup and 1/4 cup of the water.
Cook over high heat to 275 degrees on a 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 on the thermometer.
Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water. Add vanilla.
Working quickly, fold in the warmed peanut butter, while stirring gently. (possibly whisk?)
At once, pure candy mixture onto a well greased marble slab or a cookie sheet. Very quicly, spread as thin as possible. The secret of the candy is quick cooling. When cold, break into serving size pieces.
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