RECIPE # 42 ROZ’S PEANUT BRITTLE CANDY
This recipe is strictly a Family Secret Candy Recipe and there should be a huge fee for the use of this recipe. But, to be real sweet and loving I pass it along. There is no other Peanut Brittle Candy but this one. It is all in the way it is made. This only takes about 50-75 years practice.
2 cups Sugar
1/2 cup Water
1 cup Light Corn Syrup
2 1/2 cups Raw Spanish Peanuts
2 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 tablespoon Butter (cut into pieces for fast melt)
1 teaspoon Vanilla
Line two large cookie sheets with parchment paper (or butter pans slightly, parchment paper is better).
Mix Sugar, Water and Corn Syrup in a pan. Attach Candy thermometer to the side of the pan. Bring to boil and cook for about 4 minutes. Stir in peanuts, stirring occasionally so Peanuts don’t burn on the bottom of pan.
Cook until thickened and Peanuts begin to stick to spoon (Hard Crack stage on thermometer or Hard Crack stage when tested in cold water.) Approximately 18 minutes. Mixture will have turned Golden Brown.
While Peanuts are cooking, place Soda, Salt, and Butter in a small bowl. Measure out Vanilla. When Hard Crack stage has been achieved remove Candy Thermometer and quickly stir in Soda, Salt and Butter and Vanilla. Mixture will foam up.
Pour mixture equally into the center of the two prepared cookie sheets. Resist the urge to spread with a spoon. Allow to spread slowly on its own. When Brittle has completely cooled, break into pieces and store in an airtight container.
Nutrition: Peanuts and Sugar and Butter.
Pairs well with: Hot Coffee, Hot Tea, Iced Tea, Raspberry Kool-Aid or Iced Water.
Warning: This Candy may cause SweetBelly. The Cure for SweetBelly is a bag of Original or Chili Picante Corn Nuts. Or you may want to check with your Doctor.
I don’t share these recipes with just anyone.
“I have food to eat that you do not know about.” Jesus