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Thin Peanut Brittle Recipe

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This recipe for Thin Peanut Brittle is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. light corn syrup
1 c. sugar
2 c. raw Spanish peanuts
1/2 tsp. baking soda
1/2 tsp. vanilla (optional)
Directions:
Directions:
Butter a jelly roll pan or 4 unbreakable plates (we use hard plastic picnic plates), set aside. In large heavy skillet mix the corn syrup and sugar. Boil over high heat, stirring constantly with a wooden spoon until it reaches a hard crack stage (thermometer reads 295º–310º or hold spoon above mixture and let drip, when at hard crack stage the drip becomes a 6" wispy string / hair). Add peanuts, still stirring constantly. Cook until the mixture turns a light golden brown. Remove from heat. Immediately add the baking soda and vanilla, the mixture will foam, stir vigorously to beat it back down, it will start to stiffen & turn a peanut color. Quickly pour onto buttered plates or pan. Let cool in freezer or outside in the winter. Once cooled break into pieces.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a modified version of Mom's peanut brittle. Dave wanted more peanuts & we made it thinner.
We generally don't add the vanilla, but it is good with it also.

 

 

 

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