Peanut Brittle – A Traditional Christmas Treat, Courtesy of My Great Grandmother

Every year during the holiday season, for as long as I can remember, my mom made peanut brittle.  What made it even better was that she used my dad’s grandmother’s recipe.  My great-grandmother lived to be 99 years old – she couldn’t tell you what she did the week prior, but could tell you stories about her life when she was a little girl.  It was pretty cool.  We called her Nana.

As you will see in the recipe, the peanut brittle sets on a greased cookie sheet.  One year for Christmas my dad surprised my mom with a big slab of marble he had purchased from a kitchen store – it was perfect for the peanut brittle making process. 

If you like peanut brittle, I hope you will give this a try and stop back by to let me know what you think!

Peanut Brittle
Serves 8
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  1. 1 cup white Karo
  2. 2 cups sugar
  3. ½ cup water
  4. 1 lb. raw peanuts
  5. 2 tablespoons butter
  6. 2 teaspoons vanilla
  7. 1 heaping teaspoon baking soda
  8. ½ teaspoon salt
  1. Combine Karo, sugar, and water in a large saucepan.
  2. Bring to a boil stirring slowly to 230 degrees with a candy thermometer or until the syrup spins a thread.
  3. Add peanuts and continue to cook to 300 degrees and the color is a nice, light amber.
  4. Remove from heat. Add butter, vanilla soda, and salt; stir until blended. This will foam so have a kettle (remember, this was my great-grandmother’s recipe) large enough so that it will not run over.
  5. Pour onto 2 greased baking sheets with cooking oil.
  6. When cool, break into bite sized pieces.
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