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Peanut Brittle Recipe

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This recipe for Peanut Brittle is from The Shannon 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:
Category:
Ingredients:  
Ingredients:  
2 C. Sugar
1 C. White Syrup
1 C. Water
1 lb. Raw Spanish Peanuts
1 T. Baking Soda
1 tsp. Salt
1 T. Margarine
Directions:
Directions:
Assemble all ingredients and utensils prior to beginning. You must work fast in the final stages or the candy will burn. You will need a large pot that you can pour from, a long handled spoon (wooden) for stirring and cookie sheets or five 9” foil pie pans to pour into. Lightly grease the pans with margarine.

Combine water, syrup and sugar in a large pot. Cook on medium/high heat until the mixture spins a thread when dripped from a spoon (soft ball stage) Stir frequently. Pour in peanuts and continue cooking and stirring gently until the mixture begins to reflect a Carmel color (hard crack stage).

Now you must work fast - - remove from heat, stir in margarine, then stir in soda and salt together. Stir rapidly, the mixture will fluff up about double in volume. Pour onto pans which have been lightly greased with margarine. Place pans on cooling racks. Wait till completely cool before removing from pans.
Number Of Servings:
Number Of Servings:
5 - 9” Patties
Personal Notes:
Personal Notes:
This is the best peanut brittle I have ever eaten. The recipe is from J.W. Byrd, one of my bosses at the FAA.
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