Candied Peanut Brittle Recipe

Sugar coated Peanuts

Fixings:

2 3/4 c. Spanish peanuts with their skins still joined

1 2/3 c. white sugar, granulated

1 c. dim tan sugar, hard stuffed

2 3/4 c. water

1/2 tsp. salt

Technique:

Put the majority of the fixings in an expansive, overwhelming bottomed pot and cook over medium high temperature, blending always to guarantee that the sugars melt and fixings mix.

Following 5 minutes, raise the temperature to high and bubble for 10 minutes, blending infrequently and scratching down the sides of the pot as vital.

Following 10 minutes, diminish to a stew and cook for 20 more minutes, once more, mixing like clockwork or somewhere in the vicinity.

At long last, come back to a hard bubble and cook for 15-20 minutes. The completed item will be uniquely syrup-like in surface and layer the once more of your spoon as you blend.

In the mean time, as you bubble for the last 15-20 minutes Put aside to cool. Once the fragile has cooled totally, snap it into pieces and store in an impermeable compartment for up to a week.