Helen's Famous Homemade Peanut Brittle made with raw peanuts
Mom has been making this recipe for 40 years. She calls it "Raw Peanut Peanut Brittle". She is 85 and makes it several times a year, and never less than 5 batches at a time. She and dad used to make it together and would take a day and make 20 batches. Obviously, she gives it away, and over the years, it has become the most coveted gift by all in our area.
Course
Candy
Cuisine
Canadian
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
AuthorValerie Lugonja via Helen McKinney her mom!
Ingredients
2cupswhite sugar
2/3cupwhite corn syrup
1/2cupwater
2cupsraw peanuts
1 1/2teaspoonbaking soda
1/2teaspoonsalt
2tablespoonsbutter
Important Materials:
protective gloves
candy thermometer
working mat for hot peanut brittle
Instructions
Grease large teflon coated cookie sheet with butter; prepare counter top by greasing with butter or lay out a rubberized mat for candy making
Combine first three ingredients in a heavy pot; bring to a boil at 230F
Add raw peanuts; stir rigorously and constantly until thermometer reads 300F
Remove from heat; add soda, salt and butter
Stir well to combine; pour onto prepared cookie sheet and shake to spread mixture over surface of cookie sheet
After about 30 seconds, loosen edges of brittle in cookie sheet with well greased spatula
Turn cookie sheet upside down on prepared counter top of working mat; put on gloves
The peanut brittle will release from the pan and fall onto the counter; with hands in gloves, push down on hot brittle to thin it and spread it out as much as possible while pliable (about 30 more seconds)
Start next batch if making more than one (and you will be, after making one); then break somewhat pliable brittle into large pieces and move onto other cookie sheets to prepare the counter or candy mat and the large teflon cookie sheet for the next batch
If not making another batch, simply wait about 15 minutes, break the brittle into individual pieces and store in an air tight container (We use ice cream buckets)
Enjoy!
Recipe Notes
Three batches fills 2 four litre ice cream buckets. Don't use anything but raw peanuts in this recipe. They can be purchased at Bulk Barn if there is one in your area. Mom's Preparation Procedure for Batches If making 5 batches have: 5 containers filled with the measured sugar 5 containers filled with the measured peanuts 5 small containers filled with baking powder and salt 5 small containers with measured butter have the water and corn syrup out to measure separately for each batch Special Note: Mom pours the measured corn syrup into the heavy pot with the sugar, and then measures the hot water. She then pours the hot water into the measuring cup the corn syrup just came out of to get it all and to clean out the cup. That pre- measured hot water then goes into the heavy pot with the corn syrup and sugar.