Peanut Brittle
You DO need to use RAW Spanish peanuts. The candy tastes burned if you use nuts that have already been roasted (I found this out the hard way). Aunt Barb
Peanut Brittle
Aunt Mary / Aunt Barb
Ingredients
- 1 cup white sugar
- 1 cup light Karo syrup
- 2 cups raw Spanish peanuts
- 1 tablespoon baking soda
Instructions
Combine first 3 ingredients and cook slowly to HARD CRACK STAGE. Remove from heat. Add baking soda, stir to mix (quickly as it hardens really fast), pour onto a greased cookie sheet, starting at one end and ending at the other. When cool, break into pieces. Store in glass container.
Don't make this on a humid day--the candy will be sticky. This recipe came from the bank many years ago--I think Mary told me it came from Grace Cohley.
You DO need to use RAW Spanish peanuts. The candy tastes burned if you use nuts that have already been roasted (I found this out the hard way). Aunt Barb