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grannie hendrix peanut brittle

(1 rating)
Recipe by
Sheila Bishop
Terrell, TX

This recipe has been in my family for generations. I love the delicate thin pieces and the wonderful carmel taste of the brittle. Warning: This mixture bubbles up and can foam over. Use a big pot. I say this because we spent an evening in the emergency room with my Mother. The mixture foamed over the top of the pan and onto her hands. Have cold water running in case of an accident.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For grannie hendrix peanut brittle

  • 3 c
  • 1/2 c
  • 1 c
    white Karo syrup
  • 3 c
    raw peanuts, skin on
  • 3 tsp
    baking soda
  • 3 tsp
    butter, room temperature
  • 1 tsp

How To Make grannie hendrix peanut brittle

  • 1
    Mix sugar, water and Karo syrup in large pot or dutch oven. Cook mixture over medium high heat until it threads. Add peanuts and cook until the mixture is a light golden brown and peanuts are done.
  • 2
    This mixture is hot!! Stand back from oven when adding the next 3 ingredients: baking soda, butter and salt. This will foam up! Stir mixture down with a long handled spoon and turn out in several small batches onto well greased cookie sheets. A second person holding the pan to pour the mixture is a great help.
  • 3
    Work quickley while the mixture is hot. Pull the peanut brittle with forks into small thin pieces.

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