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"The belly rules the mind."--Spanish Proverb

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from Stirring Up Memories, 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 cups raw peanuts (Dot always used Spanish peanuts)
1 cup white Karo syrup
1 cup granulated sugar
1 heaping tsp baking soda
Directions:
Directions:
Mix all ingredients except baking soda in a cast iron skillet. (An old, well-loved skillet works better than a new one)

Cook for about 10 minutes, stirring constantly. Peanuts will make a sort of popping sound and the syrup will turn a light amber color.

Remove from heat and add baking soda. This makes it foamy.

Pour out on a buttered cookie sheet. DO NOT spread out with a spoon. Just pour over cookie sheet and let it cool as it spreads itself.

Cool completely then break into pieces.
Personal Notes:
Personal Notes:
Subiaco Abbey decided to raise money by making peanut brittle. They asked the local ladies for their recipes. This was the winner. It is Grandma Layes-Rotert's recipe and it was saved by Dot Layes. Thank you, Mary Ann, for finding it!

 

 

 

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