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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Myrtle Halloway's Never Fail Peanut Brittle Recipe

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This recipe for Myrtle Halloway's Never Fail Peanut Brittle is from Our 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:
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Ingredients:  
Ingredients:  
3 c. white sugar
1⅛ c. white Karo© syrup
½ c. water
4 c. raw Spanish peanuts
3 tsp. butter
1 tsp. vanilla
2½ tsp. baking soda
Directions:
Directions:
Boil sugar, Karo© and water until a thread spins or until 250º reads on a candy thermometer.
Add peanuts and stir continuously until temperature reaches 300º.
Remove from heat, add butter, vanilla and baking soda. Stir.
Pour onto a heavily buttered cookie sheet (marble slab if you have one) spreading as thin as possible with a spoon.
If extra thin brittle is desired, remove from cookie sheets in approximately two minutes, placing on flat smooth surface and spread to desired thickness. Careful, it will be very hot.
Remove from pans and break into pieces with table knife handle.

 

 

 

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