"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Dixie Peanut Brittle Recipe

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This recipe for Dixie Peanut Brittle, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch
Added: Friday, January 30, 2009


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

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 (293F) 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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