grammy's peanut brittle
(2 ratings)
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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(2 ratings)
cook time
25 Min
Ingredients For grammy's peanut brittle
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4-1/2cups sugar
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1cup white corn syrup (karo)
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1cup raw spanish peanuts (with skins)
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3 Tbspbutter
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1 Tbspbaking soda
How To Make grammy's peanut brittle
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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.
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2In CAST IRON SKILLET, cook sugar, corn syrup and peanuts while stirring CONSTANTLY until amber color.
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3Add butter, stir well.
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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.
- 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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