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  • Recipe a Week, Food for a Lifetime

    Posted on February 3rd, 2010 Pam No comments

    PEANUT BRITTLE, Joanne Jorgensen, Recipe #1

    To a 5 quart pan add:
    1 Cup white syrup
    then rinse the cup with 1/3 water and put it in.
    cook until it boils

    Add 2 cups sugar
    1 pinch of salt
    Boil until hard rolling boil.

    2 cups of nuts or 4 cups if you want more nutty peanut brittle.
    Put the nuts in, turn on high stirring constantly, until 300 degrees on candy therometer.
    Remove from heat and add 1/2 cube butter, then 1 teaspoon vanilla.
    Last add 1 teaspoon baking soda ( it will foam up).

    Pour in 2 large buttered cookie sheets, half in each pan.
    When cool enough to handle, put butter on hands and pull it. Place the pieces on waxed paper.
    After completely cool you can place pieces in a bowl if you use waxed paper to separate the pieces.

    According to Joanne, the thinner the better and use 4 cups nuts.

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