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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

Dixie Peanut Brittle Recipe

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This recipe for Dixie Peanut Brittle is from The Lautermilch Family Cookbook Project, 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:  
3 C sugar
1 1/2 C light corn syrup
3/4 C water
3/4 tsp salt
4 1/2 C raw shelled peanuts (skins on)
3 T butter
1 T baking soda

Candy thermometer
Directions:
Directions:
Grease 2 large aluminum cookie sheets.

In a heavy sauce pan (I use a 5 qt Revere ware pan), heat sugar, water, syrup, and salt to a rolling boil.
Add peanuts, reduce heat to medium and cook, stirring constantly.
Cook to a hard crack (293°F) stage.
Add butter (in small pats) & stir until butter is melted and mixed in.
Add baking soda and beat rapidly until entire contents is thoroughly mixed.

Pour onto greased cookie sheets.

When cool, break into pieces and enjoy.
Personal Notes:
Personal Notes:
I use two large plain aluminum sheets. I've not had good luck using the thick insulated sheets.

 

 

 

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