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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Matilda's Peanut Brittle Recipe

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This recipe for Aunt Matilda's Peanut Brittle is from The Mitchell/Mays 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:  
1/2 cup light corn syrup
1 cup sugar
1/2 cup water
2 cups raw shelled peanuts
2 teaspoons butter
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Directions:
Directions:
Grease a large sheet of aluminum foil with butter or nonstick cooking spray. Set aside. In a large cast iron skillet over medium heat, combine corn syrup, sugar and water. Stir well.

Cook until mixture reaches the soft ball stage (235º) using a candy thermometer. Add peanuts and stir constantly.

Cook until mixture reaches the hard crack stage (300º). The peanuts might start popping, and you might see a little smoke come off the mixture. Remove from heat as soon as it hits the 300º mark. It will scorch if you get it too hot.

Quickly ad butter, baking soda and vanilla. Baking soda will cause the mixture to lighten and foam. Stir well. Pour on the prepared aluminum foil. Spread thin and allow to cool completely. Break into pieces and enjoy.

 

 

 

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