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Betty Hittmeier's Peanut Brittle Recipe

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This recipe for Betty Hittmeier's Peanut Brittle, by , is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane McWilliams
Added: Friday, August 27, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 cup white Karo syrup
3/4 cup water

1 pound of raw Spanish peanuts (about 3 cups)
1/2 stick butter/margarine

1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon water

Directions:
Directions:
Cook sugar, Karo syrup and water until a soft ball forms--about 236 on a candy thermometer. Add peanuts & butter and cook until peanuts are done--about 10 minutes. Between crack and hard crack. Could take twice as long if peanuts are big.

Remove from heat. Add the soda, vanilla & water and stir until stiff. Butter stainless steel surface (or another non-stick surface), pour peanut mixture and stretch thin. Let cool.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Julie: Making good peanut brittle is truly an art form! I can remember Mom making batch after batch and throwing them away until she got just the right texture--crisp and melt in your mouth, not stick in your teeth.

 

 

 

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