Christmas Candy 3: Peanut Brittle
Peanut brittle is likely one of the first candies ever made, if not the first candy. Recipes for peanut brittle began appearing in cookbooks during the 19th century. Peanut Brittle is typically considered an American food, although variations of this culinary delight are seen throughout the world. Peanut popularity exploded in the American South after George Washington Carver developed many uses for the peanut. As a result, peanut brittle has been very popular in the southern region of the United States. This tasty treat uses sweet liquids such as corn syrup, molasses, or honey and roasted peanuts. It can be dipped in milk chocolate after hardening for an extra special treat.
- 2 cups roasted peanuts
- 1/2 cup karo syrup, light
- 1 cup white sugar
- 1/4 cup water
- 2/3 stick margarine or butter
- 1 tsp baking soda
- Mix all ingredients in a heavy saucepan except for the nuts and the baking soda. Bring the mixture to a boil and cook for 3 to 4 minutes.
- Add the nuts and cook until peanuts begin to pop. This is about 12 to 15 minutes. (you can test the mixture to see if it is crackly by dropping a small dropperful in a glass of water -- if it beads up it is at the right stage)
- Remove from heat. Add the baking soda and stir well.
- Pour mixture into a wax paper lined cookie sheet. Spread evenly. Let it cool and harden. Break the brittle apart into small pieces.