Mom's Peanut Brittle

Debbie Thurmond

By
@debbiethurmond

I remember standing in a chair next to the stove watching my Mom stir the peanut brittle syrup in her heavy cast iron skillet...the one that had been her mom's and her mom's before that. I remember waiting for the sound of those peanuts to start popping, knowing that very soon, we would have that much anticipated delicious candy. Today that cast iron skillet is mine, a treasured possession. I still use it to make this wonderful candy, using the same recipe we used waaaaaay back then. It's true, you know... some things only get better with age.


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Comments:

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 c
white karo syrup
1/2 c
sugar
1/4 c
water
1 c
raw peanuts, shelled
1 1/2 tsp
baking soda
butter, room temperature

Directions Step-By-Step

1
GENEROUSLY coat a large platter or cookie sheet with butter. Set aside.
2
Mix Karo syrup, sugar, water, and peanuts together in a heavy black cast iron skillet.
3
On medium high temperature,cook and brown until the peanuts begin to pop, stirring constantly. Syrup will have become a golden caramel color.
4
BE PREPARED! Take off the stove and add the 1 ½ teaspoon of baking soda.
5
Moving VERY QUICKLY, beat the soda into the candy mixture and spread mixture out onto the buttered dish.
6
Once cool enough to handle, gently turn the brittle over to finish cooling. When finished cooling,break into pieces and store in an AIR TIGHT container.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom