Don't know if this is made anywhere other than the south, but it don't get no more AMERICAN than this.
GRANDMA'S PEANUT BRITTLE
1 1/2 Cups Sugar
1/2 Cup Light ( Karo ) Syrup
1/4 Cup Water
2 Cups Shelled Raw Peanuts
1/2 tsp Salt
1 1/2 tsp Baking Soda
Lightly butter a medium sized ( 10 x 13 ) disposable aluminium baking pan ( they're reusable, but are flexible ) to be ready to pour the hot candy in when cooked.
Measure water, syrup, sugar and salt into a large skillet, stir until sugar is mixed well in the liquid then add peanuts and cook over medium heat until peanuts start 'popping' and liquid is light golden color. ( About 20 minutes. ) Remove from heat and rapidly stir in the baking soda. Stir until blended throughout, but, remember the longer you stir after adding the baking soda, the more the brittle will fall and become more dense in texture. Quickly pour candy into buttered pans and break into pieces after it cools 2 - 3 hours.
GRANDMA'S PEANUT BRITTLE
1 1/2 Cups Sugar
1/2 Cup Light ( Karo ) Syrup
1/4 Cup Water
2 Cups Shelled Raw Peanuts
1/2 tsp Salt
1 1/2 tsp Baking Soda
Lightly butter a medium sized ( 10 x 13 ) disposable aluminium baking pan ( they're reusable, but are flexible ) to be ready to pour the hot candy in when cooked.
Measure water, syrup, sugar and salt into a large skillet, stir until sugar is mixed well in the liquid then add peanuts and cook over medium heat until peanuts start 'popping' and liquid is light golden color. ( About 20 minutes. ) Remove from heat and rapidly stir in the baking soda. Stir until blended throughout, but, remember the longer you stir after adding the baking soda, the more the brittle will fall and become more dense in texture. Quickly pour candy into buttered pans and break into pieces after it cools 2 - 3 hours.
