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Peanut Brittle

Cooking until brown
Adding baking soda 
Pouring out to cool
Pulling into bite size pieces 

Dr. Hallman gave me many good recipes when I was getting my degree. I remember we were taking a final exam at her house right before Christmas and she proceeded to whip up some Peanut Brittle. With all the carrying on of giving an exam and getting ready for a party, she burned the Brittle. Not to worry, she threw it out and proceeded to make another. The Brittle was great, all crispy and light from pulling and we even got our course grade that night!  I wonder if she graded that exam. 

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Peanut Brittle

Source: Dr. Patsy Hallman, SFASU Teacher
Course Snack
Cuisine American
Keyword brittle, brown sugar, peanuts

Equipment

  • 10 inch cast iron skillet

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup white syrup
  • 1/2 cup water
  • 1 cup peanuts
  • 1 teaspoon baking soda

Instructions

  • Cut a piece of foil or parchment; butter and place on cookie sheet or heavy surface of counter top. Place all ingredients except soda in a heavy cast iron skillet. Cook on medium heat until syrup and peanuts become light brown. Take off heat and add baking soda. Stir well and pour out on buttered surface. When cool enough, pull, stretch and snip with scissors into pieces. Store in air right container.

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