Peanut Brittle

Directions

1. 1
   Line a baking sheet with a silicone baking mat, or grease it lightly with peanut or vegetable oil.
2. 2
   In a medium, heavy-duty saucepan fitted with a candy thermometer, mix together the corn syrup, sugar, and water.
3. 3
   Bring the syrup to a full boil, then add the peanuts.
4. 4
   Cook, stirring frequently with a heatproof spatula, making sure the peanuts arent burning as the syrup cooks (some like to hide behind the thermometer, so keep an eye out for that).
5. 5
   Have the baking soda measured and ready.
6. 6
   Cook until the temperature reaches between 300 and 305F (149 and 151C).
7. 7
   Remove from the heat and immediately stir in the baking soda.
8. 8
   Working quickly, pour the mixture onto the prepared baking sheet and spread it as thinly as possible with the spatula.
9. 9
   Let cool completely.
10. 10
    Once cool, break the brittle into bite-sized pieces.
11. 11
    Fold the crumbled peanut brittle into 1 quart (1 liter) of ice cream as you remove it from the machine; Mary Jo likes to reserve a few extra pieces for scattering over the top.
12. 12
    Peanut Brittle can be stored in an airtight container at room temperature for up to 2 weeks.