grandma shipley's peanut brittle
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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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method
Stove Top
Ingredients For grandma shipley's peanut brittle
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3 ccane sugar
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1/2 cwater
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2 tspbaking soda
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1 clight corn syrup
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2 csalted peanuts
How To Make grandma shipley's peanut brittle
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1In 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.
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2Note: Grandma's peanut brittle is incredibly thick, so use two cookies sheets so that it thins out more. Hers is the thickness of fudge.
- 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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