Grandpa Lewis Naumann's Peanut Brittle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1. Place the following ingredients into a large skillet:
2 cups sugar
1 cup white Karo syrup
½ cup water
⅛ tsp. salt
5 T. butter or margarine
2. Bring the mixture to a boil, constantly stirring with a wooden spoon until the mix is visibly stringy (looks like fiber-glass "angle hair" on the end of the spoon).
3. Add 2 cups of RAW peanuts. Cook until the peanuts are good and brown. You can test to see if the peanuts are done by dropping a small bit of the mix into a cold cup of water. (I'm not clear on how this "tests" doneness).
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Directions: |
Directions:When the peanuts are done, get ready for the fast & furious part of the exercise!
4. Turn off the fire and stir in quickly and thoroughly, 2 level teaspoons of baking soda. It is recommended that the soda be pre-measured and mashed up in a cup to remove lumps. Don't waste any time here.
5. When the mixture foams up, pour it into two greased (buttered) cookie sheets. To spread the mixture and to remove the bubbles, drop the sheets several times on the floor from about 12 inches off the floor.
6. Place the cookie sheets on cold concrete until the mixture hardens. Winter is the best time to make peanut brittle since the freezer makes the mix sticky. Break into brittle with a knife handle.
Makes 2 pounds, but eating it ADDS plenty! |
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Personal
Notes: |
Personal
Notes: This recipe came for Joe Miller's dad and is a known annual "family tradition" in the Miller Family. This recipe has been passed down through the generations and is a definate winner! I have yet to try to make this recipe, but I admit that I have had my share of "tasting" it over the years. It really is good and worthy of being around for generations and decades. Thank you Grandpa Naumann!
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