I remember the days when we would have the whole kitchen, and when I say whole kitchen I mean it, covered in the sweet peanuty peanut brittle. Peanut Brittle day's were days when "all hands on deck" was definitely a true statement. Our fingers were sore from pulling it thin but it was soooo worth it.
Mom even worked with someone once to try to market her peanut brittle but being so thin it didn't travel well.
For the past several years the tractor dealership I work for has ordered over 100 pounds to ship out as Christmas gifts to people that we worked with all year.
This is the first year in many we haven't had any peanut brittle sitting around on the table. I called Connie to see if she and Pam were going to make any this year and they didn't think they could. I haven't ever made it on my own, Mom was always there to help me or me help her which was actually the truth. This July we lost both Mom (7-16-12) and Ann (7-4-12). I am planning on making an attempt at making it next year we'll see how that goes.
PEANUT BRITTLE
2 Cups Sugar
3/4 Cup Water
1 Cup White Corn Syrup
In heavy pan, cook until a candy thermometer reads 250 degrees (hard boil).
Stir often.
Add:
1 package Raw peanuts
1 teaspoon Butter
Cook to 290 degrees. Mixture will turn lightly brown and peanuts will smell roasted. Stir constantly.
Mixture burns very easily.
Add:
1/2 teaspoon vanilla
1 teaspoon baking soda
Stir vigorously until soda is completely dissolved. Pour on to buttered cookie sheets. As soon as possible using forks and your fingers pull until thin.
Cool and Enjoy.
Note: Cookie sheets need to be buttered heavily so peanut brittle doesn't stick. Stores well in metal Schwan Ice cream containers (mom's favorite). But will also store well in a metal cookie can or zip lock bags.
Happy Candy making to you.
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