grandma shipley's peanut brittle
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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prep time
cook time
method
Stove Top
yield
Ingredients
- 3 cups cane sugar
- 1/2 cup water
- 2 teaspoons baking soda
- 1 cup light corn syrup
- 2 cups salted peanuts
How To Make grandma shipley's peanut brittle
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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