Barb's peanut brittle
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Barb's peanut brittle
  Peanut    Candy  
Last updated 6/12/2012 1:06:56 AM. Recipe ID 32682. Report a problem with this recipe.
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      Title: Barb's peanut brittle
 Categories: Candy
      Yield: 48 Servings
      3 c  Sugar
      1 c  Hot water
  1 1/2 c  Light corn syrup
  2 3/4 c  Raw spanish peanuts (make
           -sure these are raw)
      1 oz Butter (1" x 1" cube)
    1/2 ts Salt
      1 ts Soda
      1 ts Vanilla (use real vanilla;
           -not extract)
  This recipe takes quite a lot of counter space.  Start by taking four
  cookie sheets and buttering them. Around each cookie sheet, spread
  aluminum foil (need about 4 square feet around each cookie sheet).
  In a heavy bottomed sauce pan, add the sugar, water, and corn syrup.
  Make sure not to get any on the sides of the pan.  Heat on low until
  everything becomes liquid, then turn heat up to medium.  Insert candy
  thermometer, and boil mixture until it reaches 240 degrees F.
  Slowly, add the peanuts.  The mixture should NOT stop boiling.
  Continue heating until the mixture reaches
      310    degrees F.
  Remove the pan from the stove.  Toss in the cube of butter.  Mix the
  soda, salt and vanilla, and pour them into the mixture.  Mix it all
  up using a wooden spoon.
  Pour the mixture onto the 4 buttered cookie sheets.  Get you fingers
  REAL buttery.  As the peanut brittle cools along the edges, pull it
  out into thin strings. It usually takes two people to keep up with it.
  As soon as everything has cooled down, store the Peanut brittle in a
  sealed container.  It is very hydrophillic and will stick together if
  you let it sit out.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 32682 (Apr 03, 2005)

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