"The belly rules the mind."--Spanish Proverb

LDS peanut brittle Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for LDS peanut brittle, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Hahn
Added: Saturday, April 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
see below

Directions:
Directions:
Must use heavy aluminum pan, not stainless steel. Must be cool, dry day, no rain or humidity or hot.
Put in pan in order (do not stir):
1/2 cup water, 1/2 cup light corn syrup, 2 cups sugar, 1/4 tsp cream of tartar
Cook over high heat - don't stir - until turns caramel color. Then add (in order):
1/5 stick margarine, 1-1/2 tsp vanilla, 2 cups SPANISH peanuts (fold in peanuts till coated). Then add 2 tsp baking soda (no lumps). Stir FAST until foamy throughout.
Immediately dump onto middle of buttered cookie sheet with sides. Do NOT spread out. Put in cool place (not refrigerator) to cool. When bottom of pain slightly warm, flex pan and brittle should pop out. Hold over large pan and break with knife hitting back side. Store in airtight container. It doesn't keep long, 1-2 months at most.


 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

284W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!