This Holiday treat is easy to make if you have a good candy thermometer and a heavy sauce pan.
It was taken from the cookbook MORMON COOKERY FROM NEW ENGLAND. The recipe was submitted to the book by Judy Demond
2 cups shelled raw peanuts (Spanish peanuts are best)
1 cup sugar
1 cup white corn syrup
1 teaspoon baking soda
Butter a baking sheet before you start and keep in handy.
Mix peanuts, sugar and syrup together in a heavy saucepan.
Bring to boil. Wipe down sides with a damp pastry brush and cook with stirring to the hard crack stage (300 deg. F.). Note: Pat has found that stopping at 295 deg. is sometimes better, in order to prevent burning of the brittle.
Remove from heat immediately and quickly stir in soda. It will foam.
Pour mixture immediately onto the buttered sheet.
When cool enough to touch, stretch to make thin.
When cool, break into pieces. Store in an air tight container.
|PREVIOUS RECIPE||NEXT RECIPE|