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With a pastry brush, lightly coat a 15 inch long cookie sheet or jelly roll pan with the 2 tsp. softened butter.
Combine the sugar, corn syrup and water in a heavy 2 quart saucepan. Stirring constantly, cook over moderate heat until the
sugar dissolves. Raise the heat and bring the syrup to a boil. Continue to boil uncovered until the syrup reaches a temperature of 300 degrees on a candy thermometer, meanwhile brushing
down the crystals that form on the sides of the pan with a pastry brush lightly moistened with cold water.
Remove the pan from the heat and, with a wooden spoon, quickly stir in the nuts, butter bits and lemon juice. Pour the mixture at
once onto the cookie sheet and set aside at room temperature for about 30 minutes, until the candy hardens. Break the peanut brittle into irregularly shaped pieces and serve or wrap in plastic bags
and store in a covered container.
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