From the kitchen of Kay Putano. This is Frank's Old
Fashioned Peanut Brittle. It takes less than 15
minutes from start to finish. You need to move
quickly once started, so have everything measured
and ready to go.
Grease a cookie sheet with butter.
Sprinkle 1/4 tsp salt over sheet.
Put in a warm oven. This will make it easier to
spread the brittle in a later step.
In an aluminum sauce pan:
3/4 c sugar
1/4 c light Karo syrup
1/4 c water
Heat to 238 degrees.
Stir often to avoid burning.
This may take up to 20 minutes.
Do NOT stir after it starts to boil.
1 1/2 c shelled, raw peanuts use less for higher
candy to nut ratio.
Keep boiling for 4 to 5 minutes, or until peanuts
begin to smoke or pop.
Quickly remove from heat, add:
1 tsp baking soda
Mix thoroughly as fast as you can.
Pour thinly back and forth on a warm buttered
cookie sheet (it will not spread properly if you pour it
all out in one spot). Tilt pan to spread (spreading
with a knife will break the air bubbles causing hard
Cool. Break into pieces.
TIP: Have a pot of water boiling when you make this.
Drop utensils in boiling water for easy clean up.
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