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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This peanut brittle is a must at our house during the holidays. Everyone says it is the BEST Peanut brittle that they have ever tasted. My friend Joy says it is better than See's. The recipe comes from my 1953(almost 50 year old) Better Homes and Gardens Cookbook.It takes time, BUT, well worth it. Ingredients:
2 cups sugar |
1 cup light corn syrup |
1 cup water |
2 cups unroasted spanish peanuts (raw) |
1/4 teaspoon salt |
1 teaspoon butter |
1 teaspoon baking soda |
Directions:
1. In a heavy skillet (I think an iron skillet works best).
2. Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275).
3. Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn.
4. (They will pop & crack you want them to brown some for best flavor.) Cook to hard crack stage(300-310).
5. Add butter and SODA; stir to blend,(Mixture Will Bubble), Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter);Makes2 1/2 Pounds.
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