If you like peanut brittle you should give this recipe a try. I have been told by Peanut Brittle connoisseurs it is their favorite.
Aunt Denny says it is all about the cast iron pan. Honestly it is the only time I break that darn heavy thing out of the cupboard. So the ingredients are pretty simple.

  • 2 cups of sugar
  • 1 cup of water
  • 1 cup of corn syrup
  • 2 cups of raw spanish peanuts
  • 3 TBSP of butter
  • 1 1/2 tsp of baking soda
  • 1 tsp of vanilla
Bring those ingredients to a boil and bring up to a hard ball stage. Denny says it has to spin a super fine hair. I tried to capture a picture of what that looks like for you here. When the mixture looks like baby fine hair and just kind of floats away you know you are there.
Add 2 cups of raw peanuts to the mixture at this point. Stir frequently and continue to cook until it reaches a nice amber color. This is kind of guess work. Each batch that I do is varying degrees of this color.
Once the amber color is reached, remove from heat and add 3TBSP of butter, 1 tsp of vanilla and 11/2 tsp of baking soda. Stir all that in until it is well mixed. It will foam up. Turn this all out onto a VERY WELL BUTTERED cookie sheet. The cookie sheet I use is 12 x 15. Much bigger than your average cookie sheet. I suppose it would work with a smaller one you would just have thicker peanut brittle.
And finally allow to cool for at least an hour and half.
Happy Baking Season!
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See you soon!


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