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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from Cooking With The POLK Girls, 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:  
1-1/2 tsp. Baking soda
1 C. plus 1 tsp. Water, divided
1 tsp. Vanilla extract
1-1/2 C. Sugar
1 C. light Corn Syrup (Karo©)
3 Tbsp. Butter
1 lb. peanuts, shelled and unroasted
Directions:
Directions:
Heat oven to 200º Butter 2 cookie sheets (15.5 in. X 12 in.), place in oven to keep warm.
Mix baking soda, 1 tsp. water and the vanilla, set aside.
In a 3-qt. saucepan, mix sugar, 1 C. water and corn syrup together. Cook over medium heat, stirring occasionally, until temperature reaches 240º on a candy thermometer (or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water).
Stir in butter and peanuts. Cook, stirring constantly, until thermometer reaches 300º (or until small amount of syrup dropped into very cold water separates into hard, brittle threads). Watch carefully so mixture does not burn. Immediately remove from heat. Quickly stir in reserved baking soda mixture until mixture is light and foamy.
Pour half the candy mixture onto each cookie sheet, quickly spread about 1/4-inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Variations: Substitute Cashews or Pecans in place of the peanuts.

 

 

 

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