Peanut Brittle with Sorghum: It’s easier to make than it is to say.

Ingredients

• • Nonstick cooking spray
  • 2 tablespoons unsalted butter
  • 1 cup sugar
  • ½ cup sorghum syrup
  • ½ cup corn syrup
  • 1 teaspoon baking soda
  • 2 cups roasted salted peanuts

Preparation

1. Line a 9 x 12-inch baking sheet with foil and lightly coat the foil with nonstick spray. Coat a metal offset spatula with nonstick spray.
2. In a large saucepan fitted with a candy thermometer (if you have one), melt the butter over low heat. Increase the heat to medium and add the sugar, sorghum syrup, corn syrup, and baking soda. Cook, stirring continuously with a wooden spoon, until deep golden brown, at least 10 minutes. Continue cooking until the mixture reaches 300°F on the candy thermometer, then remove the pan from the heat. (Alternatively, use a spoon to scoop up a bit of the mixture and dip it in a cup of cold water. When it hardens, remove the pan from the heat.)
3. Quickly add the peanuts to the hot mixture and stir with a wooden spoon until combined. Pour the mixture into the prepared pan, quickly spreading it into an even layer with the prepared offset spatula. Let cool for 30 minutes, then break the brittle into large pieces. Store in an airtight container at room temperature for up to 2 weeks.

https://gardenandgun.com/recipe/virginia-peanut-brittle-with-sorghum/