{"id":2448,"date":"2023-05-30T01:21:31","date_gmt":"2023-05-30T01:21:31","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2448"},"modified":"2024-08-26T00:36:20","modified_gmt":"2024-08-26T00:36:20","slug":"peanut-brittle","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/peanut-brittle\/","title":{"rendered":"Peanut Brittle"},"content":{"rendered":"\n
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Photo by Jiri Hera at stock.adobe.com<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Kay Putano<\/h4>\n\n\n\n

Grease a cookie sheet with butter<\/strong>.<\/p>\n\n\n\n

Sprinkle 1\/4 tsp salt<\/em><\/strong> over sheet.<\/p>\n\n\n\n

Put in a warm oven.<\/p>\n\n\n\n

This will make it easier to spread the brittle in a later step.<\/p>\n\n\n\n

In an aluminum sauce pan:<\/p>\n\n\n\n

3\/4 c sugar<\/strong><\/em><\/p>\n\n\n\n

1\/4 c light Karo syrup<\/strong><\/em><\/p>\n\n\n\n

1\/4 c water<\/strong><\/em><\/p>\n\n\n\n

Mix together.<\/p>\n\n\n\n

Heat to 238 degrees.<\/p>\n\n\n\n

Stir often to avoid burning.<\/p>\n\n\n\n

This may take up to 20 minutes.<\/p>\n\n\n\n

Do NOT stir after it starts to boil.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 1\/2 c shelled, raw peanuts<\/strong><\/em><\/p>\n\n\n\n

use less for higher candy to nut ratio.<\/p>\n\n\n\n

Keep boiling for 4 to 5 minutes, or until peanuts begin to smoke or pop.<\/p>\n\n\n\n

Quickly remove from heat, add:<\/p>\n\n\n\n

1 tsp baking soda<\/strong><\/em><\/p>\n\n\n\n

Mix thoroughly as fast as you can.<\/p>\n\n\n\n

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).<\/p>\n\n\n\n

Tilt pan to spread (spreading with a knife will break the air bubbles causing hard brittle).<\/p>\n\n\n\n

Cool. Break into pieces.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n