Brittle, Peanut (D, TNT)
Source: Hathaway Brown School tradition
Yield: about 2 pounds candy

1-1/4 pounds sugar/3 cups
1 cup corn syrup
1/2 tsp. salt
3/4 cup water plus 1 tbsp. water, divided
3/4 pound raw Spanish peanuts
1/4 cup sweet butter
1 heaping tsp. baking soda
1/4 tsp. vanilla

Cook sugar, corn syrup, salt, and 3/4 cup water to 260°F.

Immediately add the peanuts and butter. Cook to 290°F.

Remove from heat, and add baking soda, vanilla, and 1 tbsp. water. Pour on a buttered slab and pull.

Poster's Notes: I am a 1981 graduate of a private school for girls in Shaker Heights, Ohio. This is our famous Peanut Brittle recipe.

Posted by Susan Greene


Nutritional Info Per Serving: N/A