PEANUT BRITTLE

[Jo McDonald]

                               Buck Snodderley's BEST EVER Peanut Brittle


1/2 cup white sugar
1/2 cup white syrup
2 teaspoons white vinegar

  Bring to a full boil, add 1 cup raw peanuts. 
Cook stirring constantly until peanuts are golden brown. 
Remove from heat:
Add
1 teaspoon vanilla
1 teaspoon baking soda
As soon as it foams up,   Stir and  DUMP   on a greased cookie sheet --DO NOT SPREAD OUT 
It will be fluffy and honeycombed ---- soooooo soft/crunchy 
Cool completely - break into pieces.

   Buck and his wonderful wife Mary Ellen were my very dear friends, and he ALWAYS made me a platter of this for Christmas, and also for Thank You gifts when I did anything for them that he thought was special. I asked one time if he would share his recipe with me and he agreed,"But,I do not share," he said," but I will make an exception with you."   I miss them both so much.

[Teresa]

It is excellent .. ( shhhhhh...   she shared with me. )

[greatguns]

Use a 11x17 lightly greased cookie sheet.
                                                                         
2 C. sugar                            1/2 stick of oleo
1 C, Light Corn Syrup             1 tsp. vanilla
1/2 C. water                         2 tsp. soda
2 C. raw peanuts

In large saucepan put:  2C. sugar            1/2 C. water
                                 1 C. corn syrup

Boil to hard crack stage; 300 degrees.  Turn fire down; add 1/2 stick oleo and peanuts stirring constantly until medium brown or peanuts begin to split.  Remove from fire.  Add 1 tsp. of vanilla and 2 tsp. of soda.  Stir fast and thoroughly for a few seconds.  Pour onto cookie sheet, pouring evenly.  Do not spread with spoon or brittle will lose its crispness.  Place in a cool place to harden.

Good with pecans instead of peanuts also.

[Wilma]

PEANUT BRITTLE

2 c. sugar                                      1 T. butter
1 c. syrup                                       salt
1/2 c. water                                   pkg. raw peanuts

combine sugar, syrup, peanuts, water and salt

Cook until it turns brown and smells like the peanuts are done.  Take off fire.  Add butter and soda.  Stir thoroughly.  mixture will turn slightly green.  Pour into buttered pan.

This recipe was given me by a lady in Severy.  She made hers in a heavy skillet.  I made mine in a heavy aluminum dutch oven.  Not much stirring needed.  Second daughter still uses this recipe and sees that I get at least one batch at Christmas time.  I usually get the batch that almost burned as that is the way I like it.  I don't make peanut brittle any more because it is too dangerous for me to try to lift a pan of boiling candy.

[Dignified Redneck]

How nice of you to share one of "Uncle Buck's" recipes. I use several that I got from Mary Ellen whenever I cook for family occasions. They were very good people and are missed greatly in our family circle. 

[Teresa]

Microwave Peanut Brittle

1 cup raw peanuts
1/2 cup white corn syrup
1 cup sugar
1/2 tsp salt

Stir together in a 1 1/2 quart casserole dish or other microwave container.
Cook for 4 minutes.
Stir candy and cook for 4 more minutes.

Add:
1 1/2 tsp. margarine
1 tsp. vanilla

Return to microwave and cook for 2 minutes.

Add:
1 big tsp. soda
Stir until foamy.

Dump & pour onto very buttered cookie sheet. Do not spread.
let cool and pull up and break into pieces.

The end product should be light, fluffy and airy and very crunchy and NOT sick/ stick  (very funny Wilma    )to your teeth.

[Wilma]

and NOT (sick) to your teeth?

[Roma Jean Turner]

  Here is a recipe for Peanut Brittle taken from the front page of the Moline Review, December 13, 1907. I'll list a few other recipes from that article as well.

One coffee cupful of sugar.  Put in frying pan and shake vigorously over hot fire until sugar is dissolved, add one-half cupful of chopped peanuts, shaking briskly.  Be careful not to burn peanuts.

Honey Candy:  One pint of white sugar, water enough to dissolve it, and four tablespoonfuls of honey.  Boil until it becomes brittle on being dropped into cold water.  Pull when cooling.

College Girl's Fudge:  Four ounces of chocolate, lump of butter size of an egg, two heaping cupfuls of granulated sugar, three-quarters of a cupful of sweet milk; mix and boil ten minutes.  Take from fire and stir until it begins to harden.  Add vanilla and chopped nuts.  Turn into buttered tins and cool.

Everton Taffy:  Dissolve a pound of granulated sugar in a teacupful of water, add one-quarter pound of butter that has been beaten to a smooth cream; flavor with lemon; cook until it "cracks" from the spoon; turn out on greased pans or slab and mark into squares with a greased knife.

[Diane Amberg]

I hate all you people!!!!! . I just gained three pounds reading all those yummy recipes.  I haven't seen a "lump of butter the size of an egg" in years. Reminds me of my grandmother Dessie and her homemade butter, and my great grandmother Clark.

[Jo McDonald]

Diane, when you mention your Grandma Dessie, I can see her plain as day in my memory.  She came to me when I had my beauty salon in Howard, and I just loved that pretty little lady.  She had the most beautiful, soft, clear complexion that i ever saw on a lady her age.  She told me the only thing she ever used on her face was Ivory soap.  She wanted to stay in her home, but had to eventually go to Twilight Manor.  I loved her sense of humor.  She was a sweetheart.