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Peanut Brittle Recipe

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This recipe for Peanut Brittle, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Smith
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3c sugar
1 1/2 c white karo syrup
1 1/3c water
1 lb raw Spanish peanuts
1/4 tsp salt
2 tbs oleo (margarine)
2 tsp baking soda.

Directions:
Directions:
Put sugar, syrup and water in a heavy duty 3qt Kettle. Bring to a boil over medium high heat until the sugar is dissolved. Place candy thermometer in kettle (suspended to a side) and cook to 240
(no stirring needed). At this point (temp) stir in the raw peanuts with the salt already mixed in with the peanuts. Continue cooking and stirring until candy mixture reaches 300.
Stir constantly and when 300 is reached stir in the oleo. As soon as the oleo has melted and blended in the mixture, stir in the baking soda.
While the mixture is still foaming pour evenly over and onto a well-greased (with oleo) HEAVY DUTY ALUMINUM FOIL 18in wide and 24in long. While cooling cover with aluminum foil.

Personal Notes:
Personal Notes:
Recipe of Mrs. Mae Meyer. Mother of Mrs. Mildred Postovit who was the mother of my Mother, Mrs. Priscilla P. Smith. I remember when we would get our "peek" packages from Colorado and Wyoming. My Daddy always looked for the peanut brittle, He enjoyed every bit of it every year. I loved the chocolate pixies which I hope my Aunt Paula will make on her trip to Jax. this Thanksgiving.

 

 

 

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