Peanut Brittle IS gluten free.

Peanut Brittle is gluten free. Oh yeah. The only issue with it is I am wilfully using corn syrup and white sugar to make candy...sweet, sweet, dental challenging, peanut brittle. I cringe just writing the words, corn syrup, but since I only eat it once a year...I'll get over it. I haven't made too much candy other than some really yummy "bark" since I was a child hanging out with my Gram. She is THE fudge queen of central MA. She's not making it too much anymore seeing she is just about 90, but, she can still walk you through the process. You listen when Gram speaks of fudge. Trust me. I'll be making that within in the next day or two...this all about the peanuts.

I am making the candies as gifts. Their intended recipients may not see them until 2010...but it's happening. My baking shelf is overflowing with shredded coconut, bittersweet chocolate, confectioners sugar, peppermint extract, cocoa powder, condensed milk...a Wonkian insanity has overtaken me. I am plotting, planning, and grinning from ear to ear. I have only one Ompa Lompa though and he's a busy guy, so I was really happy to find how simple it was to make this classic treat. I say simple because I have no fear. What's the worst case scenario? A burnt pan, $3.00's worth of lost ingredients, and if you are not very careful...you could really burn yourself. *READ common sense candy making safety tips before you begin.

Use common sense, the right equipment, follow each step carefully. Candy making and baking are the only times I ever follow a recipe or write a recipe that looks like one. You can't 'wing' hot sugar cookery, or leave out leavening in baking. It's science, man, science.

EQUIPMENT

One medium sized sauce pan

A long metal spoon for stirring

A silicone spatula

A candy/fry thermometer

Your standard meat probe won't work here. They range in price from less than $4.00 to $40.00. So far, so good with the $4.00 model and I suspect the $40.00 model would also break if dropped like the $4.00 model...just saying.

A large cookie sheet

a wire cooling rack

INGREDIENTS

2 and 1/2 cups of salted peanuts

1 cup of white sugar

1 cup of light corn syrup

1 tablespoon baking soda

1 tablespoon of unsalted butter, plus more for spreading on the cookie sheet

DIRECTIONS:

Butter a large cookie sheet and set aside.

In the medium sauce pan, combine the corn syrup and white sugar, then add peanuts.

Bring to a boil over medium-high heat, stirring continually until a boil is reached.

CAREFULLY attach your thermometer to the pan, about halfway into the mixture. Be very careful to not let the thermometer tip touch the bottom or side of the pan. Keep a firm grip on the handle of the pan while you do this.

Continue to boil WITHOUT stirring, not even once, until between 290-295 degrees is reached...about 7-10 minutes. It should smell a little like peanut butter cookies baking. If you smell more than that or browning is occurring quickly, lower your heat a notch.

The mixture will start to turn golden brown as it nears it's mark. AS SOON AS it barely touches 290, turn the stove off. QUICKLY beat in the 1tbs butter and baking soda. The baking soda will cause the mixture to rise up and foam...this is good. You may also notice the mixture may want to become a homogenized mass...also good. It will now be closer to the color of the familiar classic too.

Pour the lava hot mixture onto the buttered cookie sheet. Using the silicone spatula, quickly spread out the shiny mix. Don't worry when it looses it's sheen while you're spreading. The beautiful shine will return as it cools.

Let cool until you can touch it, then use your spatula and clean hands to finish spreading out the brittle into a single even-ish layer.

Let it finish cooling in the pan, on a cooling rack, at least 30 -45 minutes (a very long 30-45 mins.) then break into desired serving size pieces.

This makes about 1 and 1/2 lbs of classic, naturally gluten free peanut brittle. It will keep for 2 weeks or more if kept dry in an airtight container. (Yeah, right...2 weeks!!)

Remember that it's just sugar and we used metal equipment and a glass thermometer...clean up of the hardened brittle consists of a short cold water soak!

*This is not a job for the kids to help with other than prep work, the celebratory snapping of real, homemade candy, and the fun of watching the brittle melt during clean up. They should be far away from the stove...sitting at the table perhaps, is best. You must explain this to them, and that there can be no quick peeks or 'run by's'. It's just too hot to risk a bump to the pan handle or stove.

We'll be heating this to 290-295 degrees...hot melted sugar sticks to your skin like the glue from a hot glue gun as it burns you. Healing from 3rd degree burns is not the way to spend the rest of the holiday season. You ARE in control of this. Fear not, just be aware and use common sense.

1. Every kitchen should have a fire extinguisher. If you don't...you should.

2. Be sure all of your equipment is bone dry.

3. Set everything up in advance so your equipment and ingredients are waiting for you, not the other way around.

4. Do not leave this alone for any reason. If you do...have another adult watch it or turn it off.

5. Do not dip a spoon in 'for a taste'. 2 reasons here...searing mouth burns and there is no stirring while the thermometer is in.

6. Do not use your hands for that initial spreading. The spatula is there for your safety. Please use it. Again, with the burns.

7. Life is too short to be afraid of making candy. It's a process, not perfection.