Merry Christmas everybody! I hope that you all had a wonderful Christmas yesterday and have a wonderful rest of the year! This week’s recipe is not one from my Great Grandmother but it is one from my Grandfather. It is one of his favorite holiday treats and I love it too. This week, I made peanut brittle! It was delicious and everyone loved it! Before I get into the recipe, just a quick note to let you know that peanut brittle is a pretty technical candy to make. If you don’t add the ingredients at just the right time, your brittle will be ruined so before you begin, make sure that you have a working candy thermometer because you will need it. All right, now on to the fun part! Here is how to make peanut brittle:
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 2 cups unroasted (raw) Spanish or Virginia Peanuts
- ¼ teaspoon salt
- 1 teaspoon butter or margarine
- ¼ teaspoon baking soda
Combine the sugar, corn syrup, and water in a large pan. Cook slowly, stirring until the sugar dissolves. Cook to a SOFT-BALL stage (234°- 238° F)
Add peanuts and salt. Cook to HARD-CRACK (290°- 300° F) stage, stirring constantly. Remove from heat when testing. Add butter and baking soda; stir to blend.
Pour onto a buttered baking sheet. Spread evenly and thinly. Use a spatula to lift the edges to allow the brittle to cool slightly. When the brittle is completely cool, break into pieces, and enjoy!
NOTE: If you choose to use Virginia peanuts, you will need to blanch them before adding them. Cover the peanuts with boiling water and let stand 3 minutes; run under cold water. Remove coating.
NOTE: You can test if your brittle is at the correct stage by dripping a small amount to cold water. At the SOFT-BALL stage, the brittle should form a pliable ball that stays together but DOES NOT break. At the HARD-CRACK stage, the brittle should solidify and crack easily. Be sure to remove the candy from the heat source while testing so that it doesn’t get too hot.