Grandpa Berardi's Peanut Brittle - Revision history

Cb422cd: Cb422cd moved page Peanut Brittle to Grandpa Berardi's Peanut Brittle

2024-11-24T20:08:58Z

Cb422cd moved page Peanut Brittle to Grandpa Berardi's Peanut Brittle

← Older revision	Revision as of 20:08, 24 November 2024
(No difference)

Cb422cd at 20:03, 24 November 2024

2024-11-24T20:03:08Z

← Older revision		Revision as of 20:03, 24 November 2024
Line 1:		Line 1:
	2 cups granulated sugar		2 cups granulated sugar

	1 cup water		1 cup water

	1 cup white (light) corn syrup		1 cup white (light) corn syrup

	2 cups raw peanuts (or whatever nuts you prefer)		2 cups raw peanuts (or whatever nuts you prefer)

	1/4 tsp kosher/sea salt		1/4 tsp kosher/sea salt

	1 tsp butter		1 tsp butter
	1/2 tsp vanilla		1/2 tsp vanilla

	2 tsp baking soda		2 tsp baking soda

	Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)		Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)
	Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).		Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).

Cb422cd at 20:02, 24 November 2024

2024-11-24T20:02:24Z

← Older revision		Revision as of 20:02, 24 November 2024
Line 1:		Line 1:
	2 cups granulated sugar		2 cups granulated sugar

	1 cup water		1 cup water

	1 cup white (light) corn syrup		1 cup white (light) corn syrup

	2 cups raw peanuts (or whatever nuts you prefer)		2 cups raw peanuts (or whatever nuts you prefer)

	1/4 tsp kosher/sea salt		1/4 tsp kosher/sea salt

	1 tsp butter		1 tsp butter

	1/2 tsp vanilla		1/2 tsp vanilla

	2 tsp baking soda		2 tsp baking soda

	Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)		Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)

	Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).		Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).

	Remove from heat		Remove from heat

	Add butter, vanilla & baking soda. Stir slightly.		Add butter, vanilla & baking soda. Stir slightly.

	Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.		Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.

	When cooled, break into pieces. Store in air tight container.		When cooled, break into pieces. Store in air tight container.

	notes:		notes:

Cb422cd at 19:58, 24 November 2024

2024-11-24T19:58:47Z

← Older revision		Revision as of 19:58, 24 November 2024
Line 15:		Line 15:
	2 tsp baking soda		2 tsp baking soda

	Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (~~236&ordm;~~ F)		Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)

	Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (~~295&ordm; F~~).		Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).

	Remove from heat		Remove from heat

Cb422cd: Created page with "2 cups granulated sugar 1 cup water 1 cup white (light) corn syrup 2 cups raw peanuts (or whatever nuts you prefer) 1/4 tsp kosher/sea salt 1 tsp butter 1/2 tsp vanilla 2 tsp baking soda Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236º F) Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295º F). Remove from heat Add butter, vanil..."

2024-11-24T19:57:40Z

Created page with "2 cups granulated sugar 1 cup water 1 cup white (light) corn syrup 2 cups raw peanuts (or whatever nuts you prefer) 1/4 tsp kosher/sea salt 1 tsp butter 1/2 tsp vanilla 2 tsp baking soda Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236º F) Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295º F). Remove from heat Add butter, vanil..."

New page

2 cups granulated sugar

1 cup water

1 cup white (light) corn syrup

2 cups raw peanuts (or whatever nuts you prefer)

1/4 tsp kosher/sea salt

1 tsp butter

1/2 tsp vanilla

2 tsp baking soda

Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236&ordm; F)

Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295&ordm; F).

Remove from heat

Add butter, vanilla & baking soda. Stir slightly.

Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.

When cooled, break into pieces. Store in air tight container.

notes:

This is a combination of Mom Berardi's (my great grandmother) recipe that she got from a candy store in Canyon City, CO and the Better Homes & Gardens Cookbook from 1951. My grandfather (Roger) gave the cookbook to my Grandma Adeline for Christmas 1951.

{{DEFAULTSORT:Grandpa Berardi's Peanut Brittle}}
[[Category:Candy]]
[[Category:Confection]]
[[Category:Peanuts]]