Monday, April 12, 2010

Peanut Brittle

1/2 cup Splenda
1/4 cup water
1 stick butter
2 cups salted peanuts
additional water

In saucepan, combine polyD and water. Heat till polyD has melted. Add butter. Cook stirring, till syrup reaches 315 degrees. (As mine cooked, and got really thick, I added 2 Tab. water on 2 different occasions, and at the very end, 1 last Tab. of water, for a total of an additional 5 Tab. water. Each time, it boiled more vigorously, and the color of the syrup darkened. Have buttered cookie sheet ready. Add 2 cups of nuts, while pan is still on stove. Stir quickly to blend. Remove from heat and immediately turn out onto pan and use back of spoon to spread brittle out. Let cool. Break into smaller pieces. As with the original recipe, you can drizzle SF chocolate over the top.

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