It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make! —Lynette Kleinschmidt, Litchfield, Minnesota
Ingredients
1 teaspoon plus 3 tablespoons butter, cubed
2 cups sugar
3/4 cup light corn syrup
1/4 cup water
3 cups slivered almonds, toasted
2 teaspoons ground cinnamon
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract
Instructions
1Preheat oven to 200°. Grease 2 baking sheets with 1 teaspoon butter; place in oven to warm.
2In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in almonds, cinnamon, salt and remaining 3 tablespoons butter; cook until a thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed.
3Remove from heat; stir in baking soda and vanilla. Immediately pour into prepared pans, spreading to 1/4-in. thickness. Cool completely.
4Break brittle into pieces. Store between layers of waxed paper in an airtight container.
