Grandma Milburn’s Peanut Brittle

Peanut brittle is one of my husband’s favorite Christmastime treats, so I make it almost every year.  It’s a little bit of a hassle, but it’s not hard.  This is my grandma’s recipe, but I’ve added some details for those of you who are not used to making candy.

2 c. sugar
1 c. corn syrup
1/2 c. water
1 t. salt
1 T. butter (the real stuff)
1-2 c. raw Spanish peanuts (I usually only use one cup.)
1 1/2 t. baking soda
1 t. vanilla

In non-stick stockpot, cook sugar, water, corn syrup, butter and salt, stirring often, to 260 degrees on a candy thermometer.

Add peanuts and cook to 275, stirring often.

Add vanilla and cook to 300, stirring constantly.

Remove from heat and add soda.  The mixture will foam up once the soda is added; stir good and fast until well-mixed!  This is easily scorched at this point, so make sure you remove from heat and stir, stir, stir!!

Pour onto parchment paper or buttered cookies sheets (2 or 3 standard cookie sheets will be needed if you go that route.)  Repeatedly spread hot mass with spreader or spatula until it starts to cool and darkens in color.

Allow to harden and break into pieces.  Stores very well in airtight containers.

NOTE:  It’s a good idea to have ingredients already measured so that they can be dumped in at appropriate temperatures while you can continue stirring.

 

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