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Extra-Nutty Peanut Brittle (The one we use!) Recipe

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This recipe for Extra-Nutty Peanut Brittle (The one we use!) is from Fifty Years in the Kitchen by Marj Moritz, 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:  
Butter for greasing
½ cup light corn syrup
1 cup sugar
pinch of salt
½ cup cold water
1 container (1 lb) cocktail peanut (3 cups)
1 tsp. vanilla
1 tsp. baking soda
1 T. butter (do not use margarine)
Directions:
Directions:
1. Generously grease large cookie sheet and wooden spoon with butter.

2. In 2-quart nonstick saucepan, heat corn syrup, sugar, salt and water to boiling, stirring frequently. Boil 10 to 15 minutes, stirring frequently, until mixture reaches 230º to 234º on a candy thermometer and forms a long thread when spoon is lifted and held above pan. Stir in peanuts. Cook 10 to 15 minutes longer, stirring frequently, until peanuts turn golden brown and mixture reaches 300º F.

3. Meanwhile, in small bowl, stir vanilla and baking soda until soda is dissolved. Remove saucepan from heat; stir in vanilla mixture and butter. QUICKLY spread on cookie sheet, smoothing top with back of buttered spoon to make a single layer of peanuts. Cool about 20 minutes; break into 1 - inch pieces..

4. Store in airtight container up to 3 weeks.

Note: Have all ingredients pre-measured and ready to dump into mixture. I always store peanut brittle in a tin and it stores well until it dissapears.
Personal Notes:
Personal Notes:
The making of this smaller amount of peanut brittle is quickly becoming a winter activity for me and Larry. It's the perfect amount for two people! I hope that the move to Florida does not put an end to this tasty tradition!

 

 

 

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