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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Brittle Recipe

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This recipe for Peanut Brittle is from The Jensen 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:  
1 c. light (white) karo syrup
⅛ tsp. salt
1 c. sugar
¼ c. water
2 T. butter
1 ½ c. Spanish peanuts
2 tsp. hot water
1 tsp. baking soda
Directions:
Directions:
Stir together corn syrup, salt, sugar, water and butter, then cook to soft crack stage (280° F) or until a small amount separates into threads which are hard but not brittle when tested in very cold water. Stir in peanuts gradually so that mixture will continue to boil. Cook, stirring frequently to hard crack stage (300° F) or until a small amount separates into threads which are hard and brittle when tested in very cold water. Color of mixture will darken slightly. Remove from heat. Stir hot water into baking soda and beat thoroughly into brittle. Turn out onto heavily greased baking sheet and with spatula spread out as thin as possible. Let cool slightly, about 5 minutes, then turn warm brittle upside down. Sheet of brittle may be cut into strips to make it easier to turn. Stretch brittle to desired thickness. Let cool, break into pieces. Makes about 1 ¼ lbs.

 

 

 

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