Recipe: Peanut Brittle
Posted by starwoodgal on December 11, 2008
Let me preface this by saying, this is one of those recipes where you REALLY do need a big cast iron skillet. I don’t know what it is, but it is weird how Peanut Brittle doesn’t taste the same unless it is made in a cast iron skillet. Maybe it is the heat, maybe it is magic. All I know is that I’ve watched my Mom (aka Mimi) make this a million ba-zillion times and she always used a cast iron skillet. Always!
So – here’s my problem. I can’t hold a cast iron skillet. I have to ask the hubster to lift the skillet unless I want to be the next trauma patient in the hospital burn unit. I have the onset of carpal tunnel syndrome and the grip of a three year old. But, that doesn’t stop me from getting someone to do the heavy lifting around here – like cast iron skillets. Grab one! Grab a hulking man to lift the pan and make some Peanut Brittle.
Mimi’s Peanut Brittle
1 1/2 cups sugar
1/4 cup water
1/2 cup white Karo Syrup
1 teaspoon vanilla
2 cups raw peanuts
1 1/2 teaspoons baking soda
Measure soda and set aside. Grease a large square of foil and have ready on counter-top. Mix other ingredients in a large cast iron skillet. Cook over medium heat for 12 to 15 minutes stirring with a wooden spoon. (Oh yeah! That’s really important too. Use a wooden spoon or I’ll tell Mimi. No really, metal spoons make it taste weird. I swear!) Candy will spin a thread and peanuts will turn light brown and pop. Remove candy from heat and gently stir in the soda. (really, gently means gently. The reason is to give a little rise to the candy. So, stir gently. You’ll have nice brittle, not a flat slab of sugar. You want it to look slightly foamy.) Pour mixture on greased foil to cool. When cooled break into pieces and store in an airtight container.