Grandpa Berardi's Peanut Brittle: Difference between revisions
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..." |
m Cb422cd moved page Peanut Brittle to Grandpa Berardi's Peanut Brittle |
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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 ( | 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 ( | |||
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: | ||
Latest revision as of 20:08, 24 November 2024
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° F) Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°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.