Peanut Brittle

I have seen lots of recipes for peanut brittle with corn syrup, baking soda and lots of other odd ingredients. At the grocery store, peanut brittle just gets worse with so many ingredients to prolong shelf life; it is just not needed at all. I started to experiment with ingredients and found the best way to make brittle, with 3 ingredients and a little time. Onward with it I guess...
You Will Need:

2 Cups Roasted Peanuts
2 Cups Cane Sugar
2 tbsp. Pasture Raised Butter

Start by adding your sugar to a medium sauce pan. Turn it on medium low, and stir often, do not let it burn or turn the heat up any; let it do its' thing. Should take 10 ish minutes to melt.

You can see it is melting, and turning brown... yumm

All melted and a beautiful Amber brown color... DO NOT, I repeat DO NOT touch this! It will burn the crap out of your hands and body... hurts bad. 

 

Now add in your butter, once it hits the pan it will bubble fast, so you want to whisk like crazy as soon as the butter hits the pan; stop once all the bubbling is gone.

Take off the stove, add in your peanuts, add as many or as little as you want; we love extra peanuts. (please excuse the meatloaf in the background, Daniel cannot take pictures for anything!!)

Pour the brittle onto a baking sheet and bake at 350 degrees for 5 minutes; this is going to allow the brittle to spread, without you doing anything, to a thin layer. Once 5 minutes is up, take out of the oven and cool completely before touching (again this will BURN! DO NOT TOUCH until cooled!)

All done and ready to enjoy! I bag these in zip locks, but they NEVER last more than a week! I do not store in fridge just in pantry.