W e are famous at Hercules Candies for making thin Peanut Brittle and Cashew Brittle. We have even been known to chocolate cover our Peanut Brittle. How's that for sinful? We use Spanish peanuts because they are more flavorful and that's what Grampa used. We also make all of our hard candies using copper kettles and a marble table because they distribute the heat evenly, avoiding those pesky hot spots. Here's how it's done:

Step 1: We boil up the ingredients (peanuts (but you knew that), sugar, corn syrup, water) and then remove the batch from the stove. We then add salt and baking soda, which we mix in vigorously. The baking soda causes the batch to rise up in the kettle. Before it reaches the top and boils over, we pick up the kettle and pour the batch onto a marble table.

Step 2: After pouring it onto the marble table, we spread it out so that it takes up the entire table. At this point it is so hot that it's still cooking. Spreading it out cools it down. We then cut it into three equal pieces and flip it onto a stainless steel counter to stretch it further so that it's nice and thin.

Step 3: We allow it to cool for about 20 minutes and then place it in cases to await packaging. We'll make about ten 33 pound batches in 1 day. A 1 pound box is $8.99 and a 1/2 pound bag is $4.50.

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