The most difficult part about making candy is the timing. That's why I had the nuts and baking soda measured, and the pans buttered up well before I was ready.
When you boil corn syrup and sugar, it goes through different stages at different temperatures. The longer you cook the candy and the higher the temperature goes, the harder the final product will be. You really have to keep an eye on your candy thermometer. I went through 3 candy thermometers last year -- they're pretty fragile. Tonight the thermometer fell into the boiling corn syrup/sugar mixture. Luckily I fished it out before any damage was done.
Basically, you let the mixture boil until it hits 275 degrees. Then you stir in the nuts and let it go to 295 degrees, stirring occasionally. It took my candy about a half hour to even get to 275. Then it seems like only a few minutes until it hits 295.
As SOON as it hits 295, you take it off of the stove and stir in the baking soda. That gives it the airy, almost bubbly texture that peanut brittle has. Immediately pour it out and stretch it as thin as you get. I usually keep my peanut brittle thicker than normal. I like it really thick and crunchy.
It's a deceiving thing to make because it looks hard. And if you don't pay attention to the temperatures, you can end up with disaster. The only disaster I ended up with is a slight burn on my left index finger. But by now I'm not even feeling burns.
Current Score: Kim 17, Cookies 3, Oven 1
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