Saturday, December 18, 2010


My dad made this every Christmas and it has become a family tradition in my family also. If you know someone who really likes peanut brittle this will make an excellent gift:)

3 cups sugar
1 cup Karo syrup (light)
1/2 cup water
Mix these together in a 3 or 4 quart heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Now let it boil without stirring until, on a candy thermometer, it reaches 280 degrees.
3 cups salted peanuts
( I use planters cocktail or spanish peanuts)
Add warm peanuts very slowly so as not to drop the temperature to much. Keep cooking until the temperature reaches 300 degrees. ( if the peanuts are cold it drops the temperature to much) Also stir slowly so peanuts don't burn...keep a close eye on the temperature. When it reaches 300 take off the stove and add 2 teaspoons baking soda. This should be pre-measureed so you can add it quickly and stir quickly as it will rise over the pan if you don't, should only take a minute. Now pour into 2-12 inch , well buttered, pizza pans. (cookie sheets with a lip will work also but I find the pizza pans are the best) You don't need to do anything else. It should have bubbles and look like the above picture. It is best when stored in a tin and not in plastic. I have had it in a zippy bag but ,again, it is really best stored in a tin. I purchase the holiday tins at the after christmas sale every year for extra storage.

1 comment:

  1. Thanks Auntie Alice! I really want to start making this. I look forward to seeing all the recipes you make for this blog and your cookbook!