A Grit magazine reader shares a peanut brittle recipe.
Grit Holiday Recipe Help
Holiday Recipe Help for Grit Readers
Robert Garrett of Chicago wrote to request a recipe for peanut brittle.
From the response, this is a popular candy. Irma Peacock of Marshall, Michigan, sent the traditional version of the recipe, writing, “The key to brittleness is thinness. Warming the cookie sheet helps in spreading the candy in a thin layer.”
Peanut Brittle Recipe
1 1/2 teaspoons baking soda
1 cup plus 1 teaspoon water, divided
1 teaspoon vanilla
1 1/2 cups sugar
1 cup light corn syrup
3 tablespoons margarine or butter
1 pound shelled unroasted peanuts
Butter 2 cookie sheets, 15 1/2 by 12 inches; keep warm.
Mix together baking soda, 1 teaspoon water and vanilla; reserve. In 3-quart saucepan, mix together sugar and syrup. Cook over medium heat, stirring occasionally, to 240 degrees Fahrenheit on candy thermometer, or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees Fahrenheit or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (watch carefully so mixture does not burn). Immediately remove from heat; stir in baking soda mixture.
Pour half onto each cookie sheet and quickly spread mixture to about 1/4 inch thickness. Cool; break into pieces. Yields about 2 ounds
