Found in Nov 2006's issue of
Everyday with Rachel Ray magazine:
PEANUT BRITTLE
MAKES 1 POUND
PREP TIME - 5 mins
COOK TIME - 20 mins (plus cooling)
1-1/2 cups sugar
1-1/2 teaspoons coarse salt
1-1/4 cups unsalted dry-roasted peanuts
1. Line a large, rimmed baking sheet with parchment paper. In a small, heavy saucepan, combine the sugar, salt and 3/4 cup water and place over medium-high heat. Stir briefly with a wooden spoon, then attach a candy thermometer to the side of the pan and bring the syrup to a boil. Continue boiling, without stirring, over medium-high heat until the mixture is light amber and the termometer registers 340 degrees for 12-15 minutes.
2. Working carefully and quickly, remove the thermometer and stir in te peanuts. Immediately, pour the mixture onto the prepared baking sheet. Using a silicone spatula or wooden spoon, spread the mixture so the peanuts are in a single, even layer. Let cool completely, about 20 minutes. Using your hands, break the peanut brittle into pieces.
