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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from The Hamilton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup water
2 cups sugar
1 cup white syrup
cook to a soft ball stage
than add:
1 tsp salt
1 pound raw Spanish peanuts
cook until light brown heat
than add:
1 tsp vanilla
2 tsp soda
poor into a well butter large flat pan

Directions:
Directions:
After you pour the white syrup in, use the 1/3 cup of hot water and pour it into the cup where the white syrup was in, this way you get all of the syrup out. Stir the syrup, water and sugar together to a soft ball sage. Once that is done add the salt and peanuts and stir in. Cook until its a light brown. Once that is done add the vanilla and soda and stir quickly. It will expand. Then pour into a buttered large flat pan

Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Mom would eyeball the brittle until it was a perfect light brown. I can do this also but the first batch I always burned it. So now I use a candy thermometer. Cook to soft ball stage than add the salt and peanuts don't sir often, but cook the second stage to 280 and it will be good to go.

 

 

 

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