Grandma Shipley's Peanut Brittle

Grandma Shipley's Peanut Brittle Recipe

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Megan Stewart


Sandy and I were just talking about this recipe today...and thinking it was lost after we lost Grandma Shipley. I absolutely LOVE peanut brittle, and she made this for me. I didn't remember she had also given me the recipe. And that I found it today, after talking about it, is almost as good as eating her wonderful peanut brittle would be.


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How to Make Grandma Shipley's Peanut Brittle


  1. In heavy pan on med heat, combine sugar, syrup and water. Stir constantly to dissolve. When boiling, don't stir. It will need to get to 280 degrees on a candy thermometer. Stir peanuts in gradually while boiling. Stir often and watch closely, peanuts will burn, so use a good wooden spoon. When it gets to 300 degrees on the thermometer, remove from heat. Have baking soda ready, add gently but quickly. On a greased cookie sheet, pour out all at once. When cold, break into chunks.
  2. Note: Grandma's peanut brittle is incredibly thick, so use two cookies sheets so that it thins out more. Hers is the thickness of fudge.

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About Grandma Shipley's Peanut Brittle

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: American

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