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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from The Kitchen Witch Cookbook (Revisited), 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 C. sugar
1 C. light corn syrup
1 C. water
2 C. raw Spanish peanuts
1/2 tsp. salt
1 Tbsp. butter
1 tsp. baking soda
Directions:
Directions:
Lightly butter 2 baking sheets.
In a heavy 3 qt. saucepan, combine the sugar, corn syrup and water. Cook over medium heat to soft ball stage (234ºF). Stir in nuts and salt. Cook to hard crack stage (305ºF), stirring frequently. Do not allow the nuts to burn on the bottom of the pan. Remove from heat. Stir in butter and baking soda (mixture will bubble). Pour onto baking sheets. Working quickly, spread with spatula.
Break into pieces when cool.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great gift for the holidays. Other nuts may be substituted such as cashews and macadamia nuts, but those types of nuts should be added after the temperature reaches about 275ºF to avoid burning. (If using lightly salted nuts, omit salt in recipe).

 

 

 

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