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Mom's Peanut Brittle

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Make It

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  • Pour 1 cup of water into heavy kettle. Add corn syrup and then sugar; stir. Cook until 270 degrees (use candy thermometer). Then add raw Spanish peanuts and cook to 300 degrees or until caramelized. Stir constantly.
  • Remove from fire and add the butter and vanilla. Then add the baking soda and salt. Stir only until it foams up well.
  • Pour onto warm buttered cookie sheet. Let cool - then break apart in pieces.


Cook in heavy kettle like pressure sauce pan, use candy thermometer, and use wooden spoon. Here's the secret: Let it foam up without stirring much. The peanut brittle will be light and airy. Keeps well in tin container.

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