Habanero honey peanut brittle

Ingredients

• 1 cup raw peanuts
• 1/2 cup sugar
• 1/2 cup Karo Syrup
• 1/4 cup water
• 1/4 cup Habanero Honey (recipe below)
• 1 tablespoon salted butter
• 1/2 teaspoon baking soda
• 1 candy thermometer

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Preparation

• Prepare a non stick cookie sheet with butter or vegetable spray, set aside
• In a medium saucepan on medium heat, mix sugar, Karo syrup, water and Habanero Honey together until just blended, place the candy thermometer into the saucepan and bring mixture to a rolling boil.
• Don't stir the mixture! It will take 25-30 minutes to reach the hard crack stage or 302 degrees on the candy thermometer.
• When the candy thermometer reads 250 degrees or soft ball stage , add the peanuts, cook until the thermometer reaches 302 degrees or hard crack stage, remove from heat, add butter and stir to blend, add baking soda.
• Remember to use a wooden spoon to stir the hot syrup or you'll melt your spatula. The baking soda will make the mixture froth and double in size, stir for about 30 seconds .
• Then pour the syrup out onto a prepared baking sheet, spread into a thin layer and allow to cool at room temperature for 30 minutes, break the hardened brittle into pieces, store in a airtight container.