Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
This original salty and sweet candy adds a layer of nostalgia to the Christmas candy plate.
½ cup butter, divided
2 cups granulated sugar
1 cup light corn syrup
2 cups raw Spanish peanuts
1 cup water
1 tsp salt
1 Tbsp baking soda
1. Use ¼ cup butter to coat two cookie pans and set aside.
2. Combine sugar, corn syrup and water in a heavy 5-quart saucepan. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Clip a candy thermometer to the side of the saucepan without allowing the tip to touch the bottom of the pan. When the temperature reaches 270°F, add the Spanish peanuts and stir mixture constantly.
3. When the temperature reaches 295°F, remove the candy thermometer. Remove the saucepan from heat and stir in salt, remaining butter, and baking soda. Stir vigorously; the batch immediately begins to expand. Keep stirring for about 25-30 seconds to mix well.
4. Pour the batch onto two buttered cookie pans before the brittle hardens and while it is still quite hot. Use silicon tongs to stretch it to the desired thickness. Caution: do not touch mixture with bare hands. Let brittle cool to room temperature for 30 minutes.
5. When brittle is cool, remove from cookie pan and break into 3-inch pieces. Store brittle in an airtight container.
Yield approx. 2 pounds