Brad's Peanut Brittle

Ingredients

3 cups of white sugar

1 cup of light corn syrup

1/2 cup of cold water

4 tablespoons butter

1 teaspoon of vanilla extract

3 teaspoons of baking soda

2-3 cups of raw red skin peanuts

1 teaspoon salt

Preparation

Butter large rimmed baking sheet.

Stir sugar, corn syrup, and 1/2 cup water in large saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat and boil without stirring until mixture registers 260 degrees F on candy thermometer, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.

Add peanuts, remove thermometer, and cook until deep golden brown, stirring occasionally to prevent peanuts from burning, about 5 minutes.

Remove from heat; Stir in butter, salt and vanilla. Add soda (mixture will bubble vigorously). Stir until just blended.

Pour out on prepared baking sheet in even layer. Cool completely. Break into pieces.

Holiday Almond Roca Recipe

Ingredients

1 lb. unsalted butter (reserve wrapper)

2 cups sugar

1/4 teaspoon vanilla

1/4 teaspoon salt

12 ounces chocolate chips

1-2 cup slivered almond or sliced almonds

Preparation

Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table. Lightly grease foil with butter from the butter wrapper you kept.

In a saucepan, melt butter most of the way, then add sugar. Bring to a boil over high heat, reduce to medium. Cook to hard crack stage (285-290F), while lightly stirring gently with a wooden spoon ( NOT A WHISK) constantly. Brush down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming.

Once heated, add vanilla and salt and pour onto the aluminum foil lined surface.

Spread out to about 1/4-inch thickness.

Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.

Sprinkle the top with almonds.

Let cool for 2 hours, then break into pieces.