grammy's peanut brittle

Name: Grammy's Peanut Brittle
Cook time: 25 min
Ingredients: 4-1/2 - cups sugar; 1 - cup white corn syrup (karo); 1 - cup raw spanish peanuts (with skins); 3 tablespoon(s) butter; 1 tablespoon(s) baking soda

(2 RATINGS)

199 Pinches 3 Photos

Torrey Moseley

Dallas, TX

Updated on Jul 20, 2011

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?

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prep time

cook time 25 Min

method ---

yield

Ingredients

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

How To Make grammy's peanut brittle

Step 1

NOTE* 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.

Step 2

In CAST IRON SKILLET, cook sugar, corn syrup and peanuts while stirring CONSTANTLY until amber color.
Step 3

Add butter, stir well.
Step 4

Remove 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.
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