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Mom's Best Peanut Brittle

Reviewed: Jan. 24, 2014
A friend of mine came to me one day and asked me to make him a batch of bacon peanut brittle. Okay, says I, who has never made a batch of peanut brittle ever before, surely the Internet will help me! After scouring the reviews, this was the one I went with. Here's the modifications I made: 1/3 c. each of white sugar, light brown sugar, and dark brown sugar (instead of 1 c. sugar) 1 c. lightly salted dry roasted peanuts 1 tsp. pure vanilla extract Approx. 2/3 c. chopped, cooked bacon, with some fat trimmed All other ingredients used as listed. What I noticed with this recipe is that the candy thermometer recommends it be submerged in at least 2 1/2" of liquid for accuracy, and this recipe only made enough to cover the little bottom bulb. I used a combination of the thermometer, the cold water test, and sense of feel and smell to bring the brittle to temp. The sugar/corn syrup/salt/water mix will significantly thicken as you stir, and it will get dark. I used the water test method at about one to two minute intervals to monitor whether the sugar was creating brittle threads as it hit the cold water. I noticed the mix started to smell like it was beginning to caramelize/burn, even though the thermometer read 250 degrees F. At that point it passed the brittle thread test, so I hurried up and stirred in the peanuts and the rest of the whole darn works, and stirred like mad until it mostly mixed thoroughly, then spread it on greased foil and let it cool. Worked out great!
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