Grammy's Peanut Brittle

2
Torrey Moseley

By
@Torrey

This is a tried-and-true recipe from my grandmother, Zelda (aka "Grammy"). She was THE cook of the family. She taught me to make this when I was 8 years old. She SWORE it worked best made in a cast-iron skillet...so that's how I make it. Who am I to deviate from perfection?

Rating:
★★★★★ 2 votes
Comments:
Cook:
25 Min

Ingredients

4-1/2
cups sugar
1
cup white corn syrup (karo)
1
cup raw spanish peanuts (with skins)
3 Tbsp
butter
1 Tbsp
baking soda

Step-By-Step

1NOTE* It's important to use RAW peanuts...they cook in the sugar. If you use peanuts that have already been roasted, you run the risk of burning them.
2In CAST IRON SKILLET, cook sugar, corn syrup and peanuts while stirring CONSTANTLY until amber color.
3Add butter, stir well.
4Remove from heat, stir in baking soda and IMMEDIATELY pour onto greased foil. QUICKLY spread with knife as this stuff sets up fast. Let cool COMPLETELY. Break into pieces and store in air-tight container.

About Grammy's Peanut Brittle

Course/Dish: Candies
Hashtags: #brittle, #peanuts