Ingredients
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2
-
1
-
1
-
2
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Spanish Peanut Brittle,This peanut brittle is a must at our house during the holidays. Everyone says it is the BEST Peanut brittle that they have ever tasted. My friend Joy says it is better than See’s. The recipe comes from my 1953(almost 50 year old) Better Homes and Gardens Cookbook.It takes time, BUT, well worth it.,I made this and it was very good but I changed a couple of things. I added 2 teaspoon because after I started to make it I looked at other recipes and they all had 2 tsp for this amount of sugar corn syrup mix and it is important for texture. I also did not make is a skillet. The mix is very hot and needs stirred often so I went for a deeper pan. Thank you for sharing.,I have been making this recipe for the past 2 years and forgot to rate it – fabulous!!! Can’t recommend this enough (such a great Christmas gift). I love making this with all different nuts (macadamias are my favourite) Thanks for posting.
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Steps
|
1
Done
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In a Heavy Skillet (i Think an Iron Skillet Works Best). |
|
2
Done
|
Combine Sugar,Corn Syrup, and Water; Cook Slowly, Stirring Till Sugar Dissolves, Cook to Soft Ball Stage(275). |
|
3
Done
|
Add Peanuts and Salt;stir and Watch So That Peanuts Don't Scorch or Burn. |
|
4
Done
|
(they Will Pop & Crack You Want Them to Brown Some For Best Flavor.) Cook to Hard Crack Stage(300-310). |
|
5
Done
|
Add Butter and Soda; Stir to Blend,(mixture Will Bubble), Pour Onto Buttered Cookie Sheet or Cover With Release Foil For Easy Cleanup(do not Butter);makes2 1/2 Pounds. |
