Cindy Healy's Peanut Brittle
I got this recipe from a friend (Cindy Healy) when I was a junior in high school (1977). I’ve been making it ever since. My dad loved this so much and I could always count on him making two batches…one peanut and one pistachio (that he loved). My dad has since passed, but I think about him every time this time of year and his sweet treat that I could count on eating when I visited at Christmas. He was so proud of this candy. One of my brothers prefers to use pine nuts. There is really no good reason you can’t use your own preferred nut.

Ingredients

  • 1 1/2 csugar

  • 1 cwhite corn syrup

  • 2 craw peanuts (remove the skins)

  • AFTER REACHING TEMPERATURE OR COLOR:

  • 3/4 tspbaking soda

  • ·butter for buttering the cookie sheet

How to Make Cindy Healy’s Peanut Brittle

  1. Butter a sheet cake pan and measure out the baking soda ready to use when needed.
  2. Cindy Healy's Peanut Brittle

    Measure sugars and peanuts into a medium saucepan. On medium to medium hot heat, stirring constantly….About 10 minutes….you can use a candy thermometer and go to 310F, or eye-ball it like I do and just let it get a pretty golden color.

  3. Cindy Healy's Peanut Brittle

    Take off the heat, add the baking soda and stir vigorously. It’s going to bubble and foam like crazy. Immediately pour onto a buttered sheet cake pan and put in a cool place.

  4. When completely cool, gently bang onto a table top to create "shards" of brittle.

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