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GARRETT'S GREER COUNTY BRITTLE 2 1/2 c. sugar 1 1/4 c. corn syrup 3/4 c. water 1/8 tsp. salt 1 Tbsp. butter 2 1/2 c. raw Spanish peanuts (with or without skins) 3 level tsp. baking soda 1 tsp. pure vanilla Note: Raw pecans may be substituted for pecan brittle. Butter 9 1/2 x 15 1/2 x 1-inch jelly roll pan (well buttered) and gather all ingredients, measured and ready to use. Mix together sugar, salt, water and corn syrup in 3-quart heavy metal saucepan. Bring to boil; cook until it threads from the spoon, stirring occasionally. Add butter and peanuts; bring back to boil. Cook, stirring constantly until golden brown. Remove from heat; add baking soda and vanilla immedi- ately. Stir until well mixed. Quickly pour into well buttered jelly roll pan; let set until solid, but not brittle, approxi- mately 20 minutes. Before too brittle, twist pan and remove candy slab onto waxed paper to harden. Store in cool, dry place. Yield: 2 pounds plus of brittle. Special Notes: Wear clean cotton gloves to protect hands while stirring. Clean and inspect nuts carefully. All ingredients, except butter, should be room temperature when you begin cooking. Do not double or halve this recipe. Total cooking time is 20 to 25 minutes. Mr. Garrett has made over 2,000 pounds of peanut brittle in the last several years to benefit the Greer County Cancer Bazaar. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |