On Friday, December 4, 2020 at 12:40:08 PM UTC-6, tert in seattle wrote:
> writes:
> >This is the one I got from the mother of a neighborhood boy I went to
> >school with when I was 15. I think she was rather surprised that
> >someone my age would ask her for the recipe. I know my mother was
> >surprised when I came home and announced I wanted to make peanut
> >brittle! I understood the concept of hard crack stage because his
> >mother explained it to me while saying it's much easier to just use a
> >candy thermometer. So yes, when Mom took me to get the ingredients she
> >also bought a candy thermometer.
> >
> >Peanut Brittle
> >
> >1 c. sugar
> >1/4 tsp. salt
> >1/2 c. light corn syrup
> >1/4 c. water
> >1 c. raw Spanish peanuts (thin papery red skins)
> >2 Tbs. butter
> >1 tsp. baking soda
> >
> >In a heavy saucepan on medium heat, bring sugar, syrup, salt and water
> >to a boil. Stir until sugar dissolves. Stir in peanuts; set candy
> >thermometer in place. Stirring frequently, cook until temp reaches
> >300F. Remove from heat. Immediately stir in butter and baking soda.
> >Pour at once onto a lightly buttered cookie sheet and quickly spread
> >mixture (use a couple of forks) into a rectangle. Let cool completely.
> >Snap into pieces. Store tightly covered. Yield: 1 lb.
> >
> >Jill
> This recipe looks familiar, and I don't get why it uses Spanish peanuts.
> I just use regular roasted salted peanuts. I don't want all that paper
> in my peanut brittle. To each their own, non est disputandum and all that.

You can use any type peanut you wish! Or better yet, cashews! YUM! :-)

John Kuthe...