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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from Potter Family Cookbook & Nanny's Recipes and Cooking Secrets, 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 3/8 c sugar
1 1/4 c corn syrup
4 T butter
1/2 T vanilla
1 lb raw Spanish peanuts
1 heaping t baking soda
1 1/3 water
Directions:
Directions:
Put sugar, syrup, and water in pan, cook until it begins to boil, cover it until it steams well. Put in candy thermometer. Cook until 275 degrees, pour in peanuts cook until peanuts are roasted and golden brown in color. Sometimes the peanuts begin to pop and break open, don't let them get too dark. Set off the stove and stir in the vanilla. As soon as you pour in vanilla, add melted butter and baking soda. It will get lighter in color and begin to bubble. Pour on a baking sheet, scrape kettle, and pull from the edges of sheet while still warm.

 

 

 

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