Grandpa Cox Peanut Brittle Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 cups sugar
1 cup white Karo syrup
½ cup water
Dash salt
2 Tbsp butter
2 cups raw Spanish peanuts
2 tsp baking soda
|
|
Directions: |
Directions:Blend sugar, syrup, water and salt; bring to a full rolling boil - about 180º at medium-high heat. Reduce heat to medium and add butter.
At medium heat, stir mixture each time temperature rises 10 degrees. When mixture reaches 230º, slowly add nuts. Temperature will decrease 15 to 20 degrees. Cook full mixture on medium heat. The slow cooking improves the brittle texture.
Stir mixture gently at each 10 degrees increase in temperature.
Remove from heat when temperature reaches 285º exactly and quickly stir in the baking soda. Stir until well blended but not so much as to reduce air bubbles. Mixture will foam and turn grey in color. (Remember - Grandpa was color blind!)
Spread on buttered cookie sheets. Allow plenty of room so mixture thins out. Grandpa places the mixture using a wooden stirring spoon and then tips the sheet for desired thinness.
Cook quickly. (In winter, place outside for a few minutes.)
Turn cookie sheet upside down to dislodge the brittle. Wipe excess butter off the brittle and break into pieces. |
|
Personal
Notes: |
Personal
Notes: Susy: I have a copy of this recipe entitled "Uncle Ray Coxes Peanut Brittle" typed on his script typewriter, with "Elson Ray Cox, Cokeville, Wyoming," typed at the bottom. I updated Lucinda's recipe with additional details from the typed version. Included in the typed recipe are these additional tips from Grandpa Ray: I place the mixture using a wooden stirring spoon and then tip sheet, spreading to desired thinness. Cool quickly. In winter, I place it outside for a few minutes. Turn the cookie sheet upside down to release the brittle. Wipe off excess butter then break into pieces. Seeing recipes handwritten or typed by my mom and dad really makes me miss them!
|
|
This recipe for Grandpa Cox Peanut Brittle is from