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!
- 1 cup white Karo
- 2 cups sugar
- ½ cup water
- 1 lb. raw peanuts
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 heaping teaspoon baking soda
- ½ teaspoon salt
- Combine Karo, sugar, and water in a large saucepan.
- Bring to a boil stirring slowly to 230 degrees with a candy thermometer or until the syrup spins a thread.
- Add peanuts and continue to cook to 300 degrees and the color is a nice, light amber.
- 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.
- Pour onto 2 greased baking sheets with cooking oil.
- When cool, break into bite sized pieces.