Peanut Brittle, recipe & how to get it to turn out right

NOTE: DO NOT substitute for cheaper brands of ingredients or this recipe will not turn out correctly. This is a soft and tender peanut brittle if made correctly and makes wonderful gifts!

ORVILLE FLOWERS PEANUT BRITTLE (Jay's mom makes this every year)

REQUIRED EQUIPMENT: Marble slab (about 30 inch x 30 inch x 1 inch works well), heavy rubber gloves (very heavy so that you don't get burned!), rolling pin if desired, candy thermometer, heavy kitchen knife.

• 5 cups C & H Pure Cane Sugar
• 1 lb. white Karo syrup (2 cups)
• 1/2 cup water
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 1/2 cups raw peanuts
• 3 or 4 cups of Adam's Old Fashioned Peanut Butter, peanut or plain

First thing, grease your marble slab with Crisco or something similar. Then flour it and sugar it. Now on a different table, sugar the surface of the table. In a large sauce pan, mix together water, Karo syrup, and sugar.

Bring that to a boil then add the raw peanuts. Continue to heat until the temperature reaches hard crack which is about 320 degrees or so. Stir occasionally to prevent scorching.

While that is heating, mix in a small container the baking soda, salt and vanilla. When hard crack is reached, turn off the heat and add soda, salt, and vanilla (it will bubble up). Stir for about 30 seconds or so. Now pour this on to your marble slab. Then add your peanut butter in separate globs to the mix. Now you have to work fast! Fold the mixture with a heavy kitchen knife a few times. Put on your rubber gloves and knead it like you are making a loaf of bread. Roll it out with your rolling pin (I just stretch it with my hands because the rolling pin has a tendency to push it around and not knead it) but not too thin. Transfer it to the table and stretch it out as thin as possible. The trick is to work it while it's still hot because when it cools off it's too stiff to work with. After it has cooled, store in moisture free containers with a paper towel on top and bottom to absorb any moisture. Each batch makes 5 pounds!

NOTE: IF THE HUMIDITY IS HIGH, IT IS NOT A GOOD DAY TO MAKE THIS PEANUT BRITTLE! It becomes too sticky!