I think salty, crunchy and sweet are an unbeatable taste combination. This Christmas brittle recipe has all three, and because you use oyster crackers, it tames the sweetness and the fat calories. This surprisingly-good treat has held a place in my Holiday Scrapbook since 1993; it was clipped from the pages of a Woman's Day magazine. I hope you like it and add it to your list of nice (not naughty) recipes!
My Holiday Scrapbook:
Oyster Cracker/Peanut Brittle
2 C granulated sugar
1 C light corn syrup
1 TBSP butter or margarine
1 tsp baking soda
1 1/2 C salted cocktail peanuts
1 1/2 C oyster crackers
1. Lightly grease a cookie sheet and a metal spatula. Have ready a candy thermometer or glass of ice water.
2. Mix sugar and corn syrup in a large saucepan. Bring to a boil over medium heat, stirring often. Boil 10-12 minutes, stirring occasionally until candy thermometer registers 300-310 degrees (hard crack stage), or when a small amount dropped into ice water separates into hard brittle threads.
3. Remove from heat. Add butter and soda. Stir rapidly until butter melts and soda dissolves (mixture will foam). Add peanuts and crackers and mix well. Immediately pour onto prepared cookie sheet and press with prepared spatula to 1/4" thickness.
4. Let stand until cool and hard. Break into bite-size pieces. Store airtight w/ waxed paper between layers.
I will be at these swaps today; check them out for more great recipes!