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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from A Lifetime of Memories from the Kitchen, 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:  
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1 1/2 cups dry roasted peanuts
Directions:
Directions:
Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides liberally with butter. Set aside.


Combine the sugar, corn syrup and 1/4 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.


Remove from the heat immediately and quickly add the remaining 1/2 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
Personal Notes:
Personal Notes:
Made 2012. Delicious

 

 

 

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