Wednesday, November 11, 2015


Peanut Brittle

Tips:    Make on a dry day. Humidity above 40%  kills Peanut Brittle.
            Use a candy thermometer for best results.
            Have all ingredients measured, pan buttered and ready before you start.

2 cups sugar
1 cup white syrup
1/3 cup water
Dash salt

Stir all this in a big, heavy pot over high heat until it gets to boiling good. Lower heat to medium high and cook to hard ball stage. 260 degrees (Mixture forms a hard ball when dropped in cold water.)

2 cups peanuts
4 T. butter

Continue cooking over medium heat cook until hard crack or 300 degrees. The syrup turns a rich caramel brown and the peanuts begin to separate from their skins. Don’t scorch but be sure to cook long enough. Lift spoon from pot, let a small amount of syrup fall in a thin stream. If “spider webs” begin to spin from the spoon, it’s ready. Remove from heat.

3 t. soda mixed with 1-2 t. of vanilla

Mixture will foam up. Stir well and pour onto buttered cookie sheets. (2 regular or one large.) Spread thinly. Cool and then crack into pieces. Store in airtight containers or zip bags.

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