Peanut Brittle

1. 1

   Coat a baking sheet with the vegetable oil; set aside.

2. 2

   In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes).

3. 3

   Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

4. 4

   Add the peanuts and stir with a wooden spoon to coat them completely with the caramel.

5. 5

   Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon.

6. 6

   It is necessary to work very fast because the mixture sets up rapidly.

7. 7

   Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands.

8. 8

   In a tightly covered container, the brittle will keep for 1 week at room temperature

9. 9

   Substitute any toasted nuts for the peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.