"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Peanut Brittle Recipe

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This recipe for Peanut Brittle, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnne Williams
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. white granulated sugar
1 c. water
1 c. white corn syrup
2 c. raw Spanish peanuts
2 T. butter
1 tsp. vanilla
1-1/2 tsp. baking soda

Directions:
Directions:
Butter a cookie sheet. In a heavy sauce pan stir together 2 c. granulated sugar, 1 c. water, and 1 c white corn syrup. Cook over medium heat to 240 degrees on candy thermometer or, softball stage. Add: 2 c. raw Spanish peanuts and stir constantly until syrup is light brown; 300 degrees (approx. 10 min.). Then add: 2 T. butter, 1 tsp. vanilla. Stir and remove pan from heat. Then add 1-1/2 tsp. baking soda and stir quickly. Pour onto buttered cookie sheet and let cool. (Softball stage: when a small amount of syrup is dropped into a cup of cold water, it forms a soft ball. Second stage: when dropped in cold water syrup separates into threads which are hard and brittle.).

Preparation Time:
Preparation Time:
Approximately 30 minutes

 

 

 

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