Peanut Brittle was a Christmas tradition for my Mother. As a matter of fact, she would make so many candies to share with the neighbors, family and friends. Her home-made candy traditions included the peanut brittle, divinity, chocolate fudge, peanut butter fudge, and caramels. I’ve gained 10 pounds just thinking about it…and this doesn’t even include the list of cookies and breads she would make! She would decorate a box and include a sampling of all of her wonderful goodies.
While I wish I could do the same, I know that I would be sampling everything a little too much so only make a few of my favorites this year. Peanut Brittle is a favorite and at least it has ‘some’ protein, right?
Whatever your traditions, continue and share the memories or your childhood with your children and encourage them to create their own traditions.
1 cup corn syrup
1 1/2 cups raw peanuts
1 tablespoon butter
1 cup white sugar
3/4 teaspoon salt
1 teaspoon baking soda (added after candy has cooked)
- Combine everything but peanuts and baking soda, and cook over medium heat until sugar is dissolved.
- Add raw peanuts. Boil and stir constantly with wooden spoon about 15-20 minutes.
- Cook to hard crack stage (300 degrees). Remove from heat and add 1 teaspoon baking soda.
- Don’t stir much after you add the baking soda.
- Pour in large buttered cookie sheet and spread out to corners fast with hands while hot and place quickly on cold table, cement or surface until foam disappears and candy hardens.
- When cool, break into pieces.
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