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09/13/2011 National Peanut Day Traditional Peanut Brittle

Source of Recipe

The Nut Factory


Recipe Introduction

Today is a celebration of the peanut, which isn’t really a nut at all. Technically, peanuts are legumes. Legumes are simple dry fruits in the same family as peas and beans. Don't let this fun fact get in the way of your celebrating! Enjoy a peanut butter sandwich or a sprinkling of peanuts on an ice cream sundae. If you're feeling particularly adventurous, you can follow in the footsteps of George Washington Carver who discovered over 300 practical uses for peanuts. Carver, a graduate of Iowa State University, discovered ways to use peanuts in shampoo, fuel, dyes, and flours. Still, it is suspected that Carver never tasted a peanut butter and jelly sandwich. What a shame! Other ways to celebrate National Peanut Day: bake peanut butter cookies, watch a ballgame with a bag of whole peanuts, or enjoy a nice chunk of peanut butter fudge! Punch Bowl

List of Ingredients

HOME COOKIN’ 09/13/2011 National Peanut Day Traditional Peanut Brittle


Traditional Peanut Brittle


2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda


Recipe



Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds.

Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.