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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Aunt Jeanette"s Peanut Brittle Recipe

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This recipe for Aunt Jeanette"s Peanut Brittle is from Schroeder Family Cookbook, 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:  
2 C sugar
1 C light corn syrup
1 C water
3 C raw peanuts (a 16oz bag)
2 Tbsp butter (do not substitute margarine)
2 tsp vanilla
2 tsp baking soda

Directions:
Directions:
Butter a foil lined 15x10x1 pan. Have all ingredients measured before you start.
Mix sugar, syrup and water in a large heavy saucepan. Cover, heat to 236° - soft ball.
Stir in nuts slowly; keep mixture bubbling all the time, then cook rapidly, stirring constantly to 280° -- very hard ball.
Stir in butter, continue cooking and stirring to 300° -- brittle thread stage. Remove from heat.
Stir in vanilla; sprinkle soda over the top quickly; then stir vigorously about 15 seconds until mixture is puffy.
Pour into prepared pan at once; cool completely. Break into bit size pieces; store in a container with tight fitting lid.
Notes: I usually have a person to help me hold the pan when the brittle is turned out onto the pan. If you don’t have an extra pair of hands I would suggest a single handled pan. I have never tried this without an accurate candy thermometer as it can go pass 300° and burn very quickly.

Personal Notes:
Personal Notes:
I have been making this for 40 years now and still have Aunt Jeanette's hand written cards. It wouldn't be Christmas without this candy in my house.

 

 

 

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