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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buttery Peanut Brittle Recipe

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This recipe for Buttery Peanut Brittle is from The Poquonock/Clover PTO Cookbook Project, 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:  
2 cups sugar
1/2 cup water
1 cup white Karo syrup
1 candy thermometer
1 pound peanuts
1/2 teaspoon salt
2 teaspoon vanilla
3 tablespoon butter
Measure out and have ready:
2 1/2 teaspoon baking soda
Directions:
Directions:
Cook sugar, water and Karo syrup together until temperature is 240°F degrees, then add 1 lb. nuts.
Cook until candy thermometer reads 300°F degrees. Butter the cookie pan and have ready (this is very important!):
Quickly add salt, vanilla and butter, and have the 2 1/2 teaspoon of soda ready. Remove from heat, quickly add the soda (when adding the soda the mixture will fizz). Pour the (very hot!) mixture onto the greased cookie sheet or pan. Don't touch it or try to level the mixture with spoon.

Hint: During the cooking period, the mixture must be stirred constantly to prevent the nuts from burning.

 

 

 

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