Aunt Sue’s Peanut Brittle recipe

Aunt Sue’s (my sister) peanut brittle recipeis simply one of the best and has long been a family favorite.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Aunt Sue’s PeanutBrittle

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup raw peanuts
1 tablespoon butter
2 teaspoons baking soda1 teaspoon kosher or sea salt
1 tablespoon vanilla extract

Line a large baking sheet with lightlybuttered aluminum foil. Set aside.

Combine the sugar, corn syrup and waterin a heavy 3-quart saucepan. Cook over medium heat, stirringconstantly, until the sugar is dissolved. Continue cooking, stirringoccasionally, until the mixture reaches the soft crack stage(285°F | 140°C) or when small amount of mixture droppedin cold water separates into hard but not brittle threads.

Add the peanuts and butter. Cook, stirringconstantly, to the hard crack stage (300°F | 150°C) oruntil small amount of mixture dropped in cold water separatesinto hard, brittle threads. Remove from the heat. (See Cook’sNote).

Quickly stir in the baking soda, saltand vanilla (mixture will foam up). Turn the mixture onto preparedbaking sheet. Spread out with a metal spatula as thin as possible (warmedpans help to spread mixture thinner).

Cool completely, invert pan and peel offfoil; break into serving pieces. Store in tightly covered containerat room temperature.

Makes 48 servings. (The yield is simplya ‘guesstimate’, breaking the candy into pieces is not an accurateway to measure.)

Cook’s Note: Not bothering with a candythermometer, Aunt Sue would simply say to cook the sugar/syrupmixture until it turns the perfect golden color, add the peanutsand cook a couple more minutes…maybe this was her secret?!!

Nutritional Information Per Serving (1/48of recipe): 80.9 calories; 25% calories from fat; 2.5g totalfat; 0.6mg cholesterol; 102.1mg sodium; 32.4mg potassium; 14.6gcarbohydrates; 0.4g fiber; 14.0g sugar; 14.2g net carbs; 1.2gprotein.

Peanut Britte/Twas The Night Before Christmas

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