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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandmas PEanut Brittle Recipe

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This recipe for Grandmas PEanut Brittle is from Jackie's Favorites, 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:  
2 cups sugar
1 cup corn syrup
1/2 cup water
2 tablespoons butter + more for pan
1 tablespoon baking soda
1 tablespoon vanilla
1/2 teaspoon salt
2 1/2 cup Spanish peanuts
Directions:
Directions:
Instructions
Butter a large high sided cooking sheet.
Over medium heat bring to a boil sugar, corn syrup, water, and 2 tablespoons of butter. Using a candy thermometer cook until it reaches 240 degrees. Add Spanish peanuts and cook until thermometer reaches 290 degrees.
Note: I like to remove mine around 280-285, this is where I like the coloring and the crunch but my Grandma likes 290.
Remove from heat and quickly stir in baking soda, salt, and vanilla. Pour immediately into the buttered pan, and tilt the pan so that the brittle covers the entire pan corner to corner. DO NOT use a knife to push it around, your brittle will not look as nice.
Let the brittle cool and harden completely before breaking up and serving.
Nutrition

 

 

 

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