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1
Have a greased cookie sheet ready. You will also need a candy thermometer.
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2
In medium saucepan/pot, combine sugar and corn syrup. Turn heat to medium. This first stage of cooking is not quite as critical, but you will need to keep this under a close watch. I like to keep my candy thermometer in the pot, so I can see where the temperature is at. Keep it stirred and let it boil until it reaches 235u00b0F (or softball) on the thermometer.
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3
Add the margarine and peanuts. Continue stirring and watching the temperature closely, it needs to boil to 302u00b0F (or hard crack). This stage is a bit more crucial; you do not want it to heat too quickly or it will result in a sticky peanut brittle. Keep the heat around medium (I put it at 4 on my electric stove), and if the temperature doesn't continue rising, put it up just a bit higher. Sometimes it can take a while for it to reach the next temperature.
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4
When it reaches 302u00b0F, add the baking soda and remove from heat. You will need to stir it quickly and then pour it out on your greased baking sheet. I've also found that it helps to get it to the right consistency if you can put in a cooler place (rather than letting it sit in a warm kitchen) to cool down. I like to set it down in my basement.
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5
To get your saucepan clean again, turn your kitchen faucet to hot, and let that water run into it, letting it soak in very hot water for a while.
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6
After the peanut brittle is completely cooled, break it into pieces and store in an airtight container (or ice cream bucket).
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7
This recipe comes from my mother-in-law, who got it from her mother-in-law, and I'm not sure where she got it. It is definitely a family favorite! Enjoy!
