Peanut Brittle

Directions

1. 1
   Coat a baking sheet with the vegetable oil; set aside.
2. 2
   In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes).
3. 3
   Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
4. 4
   Add the peanuts and stir with a wooden spoon to coat them completely with the caramel.
5. 5
   Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon.
6. 6
   It is necessary to work very fast because the mixture sets up rapidly.
7. 7
   Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands.
8. 8
   In a tightly covered container, the brittle will keep for 1 week at room temperature
9. 9
   Substitute any toasted nuts for the peanuts.