Cookies, Candy & Desserts |
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Peanut Brittle - 2005
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Combine syrup, sugar and water in skillet. Bring slowly to 230 degrees or until syrup spins thread (Grandma says until the mixture stops steaming). Add peanuts and continue to cook until 300 degrees (Grandma says until it turns the color you want it to be). Remove from heat.
Add salt and stir briefly. Then add vanilla and stir briefly. Then add butter and stir in briefly to melt. Finally, add soda and stir briefly to mix. Pour immediately into buttered jellyroll pan. Do not smooth out or touch after it is poured (Grandma says messing with it makes it tough as it takes all the air out of it). Cool completely and break into pieces.
No Christmas would be complete without Grandma's Peanut Brittle.... and Peanut Butter Fudge.... and SnickerDoodles... and....
Notes from Charlene:
- 1 cup Karo light corn syrup (non high-fructose)
- 2 cups sugar
- ½ cup water
- 1 package Spanish peanuts -- raw
- 2 tablespoons butter
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- ½ teaspoon salt
PREPARATION
Combine syrup, sugar and water in skillet. Bring slowly to 230 degrees or until syrup spins thread (Grandma says until the mixture stops steaming). Add peanuts and continue to cook until 300 degrees (Grandma says until it turns the color you want it to be). Remove from heat.
Add salt and stir briefly. Then add vanilla and stir briefly. Then add butter and stir in briefly to melt. Finally, add soda and stir briefly to mix. Pour immediately into buttered jellyroll pan. Do not smooth out or touch after it is poured (Grandma says messing with it makes it tough as it takes all the air out of it). Cool completely and break into pieces.
No Christmas would be complete without Grandma's Peanut Brittle.... and Peanut Butter Fudge.... and SnickerDoodles... and....
Notes from Charlene:
- I copied the original recipe just like Grandma used but realized after making it this year that she had a definite order of adding the salt, vanilla, butter and soda. The recipe above reflects this change.
- Also, be careful and not get syrup with high fructose corn syrup. Grandma always said that syrup had changed and that was why her peanut brittle wasn't coming out as good. Later I heard on a radio show that high fructose corn syrup was causing problems in baking and candy making so I guess Grandma was on to something about the syrup changing. Karo consistently produces good results.
- I use
- Be careful when adding the vanilla to the mixture as it can pop and burn you!
