Mom's Peanut Brittle
By
Debbie Thurmond
@debbiethurmond
1
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.
Ingredients
-
1 cwhite karo syrup
-
1/2 csugar
-
1/4 cwater
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1 craw peanuts, shelled
-
1 1/2 tspbaking soda
-
·butter, room temperature
How to Make Mom's Peanut Brittle
- GENEROUSLY coat a large platter or cookie sheet with butter. Set aside.
- Mix Karo syrup, sugar, water, and peanuts together in a heavy black cast iron skillet.
- On medium high temperature,cook and brown until the peanuts begin to pop, stirring constantly. Syrup will have become a golden caramel color.
- BE PREPARED! Take off the stove and add the 1 ½ teaspoon of baking soda.
- Moving VERY QUICKLY, beat the soda into the candy mixture and spread mixture out onto the buttered dish.
- 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 Mom's Peanut Brittle
Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy Heirloom
