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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from Gramie's 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:  
3 c. sugar
1 c. light corn syrup
1 c. water
2 c. raw Spanish peanuts
1 tbsp. butter
1 heaping tsp. baking soda
1/2 tsp salt
Directions:
Directions:
Generously butter two large cookie sheets.

Put the sugar, syrup, and water into a large saucepan. Cook over medium high heat, stirring occasionally to 300º hard crack stage or until when the spoon is lifted and mixture pours back into pan the last drops off the spoon harden and look like strings.

While it is cooking, measure the peanuts and have the butter ready. When the liquid strings slightly, add the nuts and the butter. Cook stirring constantly until it is a golden color and the peanuts begin to smell as if they were roasted.

Remove from heat, add the baking soda and salt and stir swiftly as the soda will cause the mixture to foam up. When mixture is desired golden color, pour half of the mixture onto each of the greased cookie sheets. Shake the cookie sheets to spread and thin the mixture out over the cookie sheet as much as possible. It may not cover the entire cookie sheet. If the mixture is too foamy, lift up the cookie sheet and let it fall back to the counter to pop any bubbles in the mixture. Let cool, then break into pieces.

 

 

 

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