Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Grandma's Peanut Brittle




Source of Recipe


Internet






List of Ingredients



• 3 1/2 cups sugar
  
• 1 cup light karo syrup
  
• 2 cups water
  
• 1/4 cup butter
  
• 1 pound raw peanuts
  
• 1/4 teaspoon salt
  
• 1 teaspoon baking soda
  
• 1 tablespoon cold water
  






Instructions



1. Combine sugar, Karo syrup and 2 cups water in large pan or kettle. Stirring constantly, cook over medium heat until sugar is dissolved. Add the butter and peanuts. Continue cooking, covered, for 2 minutes to wash down sugar crystals from sides of pan.
   
2. Remove cover and cook until mixture reaches 300�F on a candy thermometer (hard crack stage). Remove from heat.
   
3. Quickly stir in the combined salt, baking soda and cold water. Pour out onto buttered jelly roll pan or cookie sheet (11 x 17 inch or larger). Cool and break into pieces. Makes about 3 pounds.