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  • Deborah Kade

Peanut Brittle

December 22, 2019


Our friend, Kathy Woolsey spent a couple days visiting us. She shared her delicious recipe for peanut brittle with us.



2 cups sugar

1/2 cup water

1 cup Karo syrup

11/2 tablespoons unsalted butter

2 teaspoons baking soda

11/2 teaspoons vanilla extract

2 cups raw Spanish peanuts


cast iron skillet

heavy duty aluminum foil

butter to spread over aluminum foil

candy thermometer

wooden spoon to mix


Before you start, butter aluminum foil which you have placed atop a towel.


Measure out two cups peanuts. Put in small bowl.

Mix together the 11/2 tablespoons butter, 2 teaspoons baking soda and 11/2 teaspoons vanilla extract and set aside.


Put 2 cups sugar, 1/2 cup water and 1 cup Karo syrup in cast iron skillet and bring to 238 degrees.


Bring to 238 degrees.


Add 2 cups raw Spanish peanuts



Mix, mix, mix......


Bring mixture to 300 degrees



Turn off heat.


Add the butter, baking soda and vanilla extract mix to the skillet mixture


Stir, stir, stir like crazy!!!!!!



Spread over greased aluminum foil.



Spread mixture out


Leave to completely cool 11/2 hours before you break into pieces.



Tip for cleaning the cast iron skillet.

Completely emerge the skillet in very hot water and let stand 11/2 hours to allow the skillet to completely cool. Do not add dish washing detergent. Only use very hot water.


When the skillet has completely cooled, just wipe it clean.

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