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Craig’s Aunt Minnie’s Peanut Brittle

Source of Recipe

My friend, Craig Howie


Recipe Introduction

Craig brought us some of this brittle when he came to visit last year. We all loved it. Prior to tasting this peanut brittle, my favorite was Janet’s Microwave Peanut Brittle. Christmas 2013 I did a side by side taste test. Aunt Minnie won hands down. Janet’s is easier, but this is appreciably better. As with all cooked candy, this is best made when the humidity is very low. Since you have to continually stir it, this brittle is hard to take the temperature of, so watch the look of it and the smell of it (once the peanuts start to smell slightly burnt, they are GONE). My notes in brackets [ ].

List of Ingredients

1 c. sugar
1/2 c. Karo light syrup
1/4 c. water
1 t. baking soda
2 1/2 to 3 c. raw peanuts




Recipe

In a heavy, large-ish saucepan (I used a 5 qt. Dutch oven – a 3 qt. might have been better), mix the first 3 ingredients and bring to a boil over high heat – it should be a rolling white-foamed boil – stirring constantly. [The temperature should be about 240 degrees F.]

Stir in the peanuts and reduce the heat just slightly. Continue to stir constantly until the mixture begins to caramelize and the peanuts begin to look roasted (they start out white and will change color as the sugar “roasts” them – the skins will change color, too). [They should reach about 290 degrees F – hard crack stage.] This will take about 8 minutes or so, depending on your stove. Stir continually.

When it looks to be done (it might start to smoke a bit – it’s really done then) remove from heat and quickly add the baking soda, stirring constantly. The mixture will froth and change color. Immediately pour onto a lightly greased cooky sheet. Let cool for at least 90 minutes before breaking the slab apart into small pieces. Will keep airtight for several weeks.