"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

James M. Dupree's Peanut Brittle Recipe

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This recipe for James M. Dupree's Peanut Brittle, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Dupree Foster
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups white sugar
1 cup white karo syrup
2 tsp. soda
3/4 tsp. salt
2 tbsp. butter
1 cup water
2 tsp. vanilla

Directions:
Directions:
Mix water, sugar, syrup and salt in large pan. Cover, bring to boil. Remove cover and cook stirring constantly until candy thermometer reaches 250 or it forms a ball when dropped into water. Add peanuts to boiling mixture, continue cooking to 295 or hard ball forms in water. Remove from heat, add butter and vanilla, sprinkle soda over top, stir about 10 seconds. Pour into a buttered jelly roll pan immediately. Tilt pan to make it run thin. Cool. Break into pieces. Store in airtight container.

Personal Notes:
Personal Notes:
Clarence Dupree, my dad, said his grandfather, James M. Dupree, and his father, Jesse Dawson, made this every Christmas and poured it into this great big heavy platter. If my dad didn't make it, Mom did, and used the same platter. I make it every Christmas for my family and use the same platter that my great grandfather, grandfather and dad used.

 

 

 

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