professional peanut brittle
(2 ratings)
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This was one of the first thing I learned to make as a young bride back in 1985. MIL did a lot of baking and candy making for my ex husband when he was growing up and she got this recipe from her long time neighbor faye Duman in Eugene Ore. It is still to this day the best peanut brittle I have ever tasted and not very hard to make. Back then I could burn water and they were still able to teach me this wonderful candy.
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(2 ratings)
Ingredients For professional peanut brittle
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1 1/2 cwhite sugar
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1/2 clight brown sugar
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1 clight karo syrup
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2 craw peanuts
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1/2 tspbaking soda
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dashsalt
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1 tspvanilla
How To Make professional peanut brittle
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1Blend whit sugar, brown sugar, and karo syrup together and bring to 286 degrees, using a candy thermometer.
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2Then add 2 cups raw peanuts, cook to 300 degrees.
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3Remove from stove and add 1/2 teaspoon soda, a little salt, and 1 teaspoon of vanilla that have been stirred together.
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4Pour and spred on 2 buttered (lightly) cookie sheets. When cold, break and store in tight container to avoid sticking together.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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