Dixie Peanut Brittle

Marianne

Dixie Peanut Brittle
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Dixie Peanut Brittle
Print Recipe
Instructions
  1. Stovetop Method 2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1/2 teaspoon salt (optional) 3 cups raw shelled peanuts, skins on 2 tablespoons butter 2 teaspoons baking soda In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. **Cook to hard crack stage (293° to 300° F.) Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool break into pieces. Store in an airtight container. Makes about 2 pounds. **Note: In the absence of a candy thermometer, test for hard crack stage by dropping a tiny bit of syrup into ice water (let it thread from a spoon into the water). When the threads are brittle (not pliable) it has reached the hard crack stage.
  2. Microwave Oven Method 1-1/2 cups raw shelled peanuts, skins on 1 cup granulated sugar 1 teaspoon butter 1/2 cup light corn syrup 1 teaspoon vanilla extract 1/8 teaspoon salt 1 teaspoon baking soda Combine peanuts, sugar, syrup, and salt in a 2 -1/2 quart microwave safe container. 700 watt oven: Microwave 4 minutes on HIGH POWER; stir, microwave 4 minutes longer on HIGH POWER. Stir in butter and vanilla. Microwave 2 minutes longer on HIGH POWER. 1200 watt oven: Microwave 4 minutes on 60 PERCENT POWER; stir, microwave 4 minutes longer on 60 PERCENT POWER. Stir in butter and vanilla. Microwave 1 minute longer on 60 PERCENT POWER. ***Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread to ¼ inch thickness. When cool, break into pieces. Store in airtight container. ***Note: Any cooking time adjustments necessary for lower or higher watt ovens must be made BEFORE adding baking soda.
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