“Vanishing” Peanut Brittle
There are always 2 kinds of candy made in my kitchen every Christmas season. Good old fashioned peanut brittle is one of them. It’s my husband’s favorite—-it’s my dad’s favorite. I might have to add myself to the favorite’s list because, honestly, I cannot leave it alone! 
Two of my bridal shower gifts back in the early ’70’s were cookbooks. Good ol’ Betty Crocker’s Cookbook was one of them, and of course the gingham checked Better Homes and Gardens Cookbook was the other.(Almost every kitchen back then had a checkered cookbook.) Well, these two books scared me a little, but I delved right in, anyway. One of my first candy successes, according to my husband and my father, was the peanut brittle. So……I’ve been making it ever since. 40+ years, and I’ve never had leftovers. I’ll share it with you now:
- 1½ t soda
- 1 t water
- 1 t vanilla
- 1½ C sugar
- 1 C water
- 1 C light corn syrup
- 1 T butter or margarine (I use butter)
- 1 pound shelled unroasted peanuts
- Butter 2 baking sheets, each 15½ x 12 "; keep warm. Combine soda, 1 t water and the vanilla; set aside.
- Combine sugar, 1 C water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer.
- Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn.
- Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about ¼" thick. Cool; break candy into pieces.
I do hope you try this recipe, because, contrary to popular belief, it is quite simple.There are 2 items which are necessary to make a successful batch: an inexpensive candy thermometer and a heavy bottomed pan or kettle. I have used a dutch oven and above, you can see a deep pot which I use for soup/stew. Just read and follow directions– AND…..stay put in the kitchen until this recipe is over and done—20 minutes or so.
If I were you, I’d stick this candy in containers or baggies and hide it until Christmas, or until you need to serve it. I’m not kidding about the “vanishing” part.
Were you wondering about the other kind of candy made in my kitchen? Divinity!………Yes, it truly is divine. It was both my mom’s favorite.
Enjoy!
Denise
