"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peanut Brittle Recipe

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This recipe for Peanut Brittle, by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Hare
Added: Wednesday, January 24, 2007


3 c sugar
1 light corn syrup
4 T butter
2 tsp. Pure vanilla extract
2 tsp. Baking soda
vegetable oil cooking spray
4 c salted fresh roasted peanuts skinned (about 1 lb 7 ounces)

Coat two 12 by 17 inch cookie sheet pans with cooking spray.
In a heavy 5 quart saucepan with a tight fitting lid, combine sugar, corn syrup and cup water. Cover the pot and bring the mixture to a boil over high heat, about 5 minutes. Swirl the pot often over the burner to dissolve the sugar. Keeping the lid on will prevent sugar crystals from forming inside the pot; however; should crystals form, was down the sides with a wet pastry brush.

Once steam begins to rise around the lid, remove the lid and reduce heat to medium. Insert candy thermometer and continue to boil until temperature reaches 230 (thread stage) about 1 minute.

Add peanuts, and stir constantly with a metal spoon until the mixture reaches 300 (hard crack stage) about 13 to 18 minutes. At this point, the mixture should be a rich golden brown.

Immediately remove from heat and quickly add butter, vanilla and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down the center of each pan; spread it evenly with a spatula. Allow to cool for at least 1 hour.

Turn brittle out of the pan and snap it into shards. Peanut brittle can be stored in an airtight container for several weeks.




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