"Dee.Dee" wrote:
>
> "jmcquown" > wrote in message
> ...
> > Been making this for 30+ years since I tasted it at a friends' house back
> > in
> > 1975 or so. The candy thermometer is important since if you misjudge it
> > by
> > a few degrees less it's chewy, not brittle. A few degrees more and it's
> > burnt. And definitely use raw peanuts. I had a friend try this who used
> > already roasted peanuts and they burnt to a crisp in the candy. It was
> > not
> > a pretty sight!
> >
> > Peanut Brittle
> >
> > 1 c. white granulated sugar
> > 1/4 tsp. salt
> > 1 tsp. baking soda
> > 1/2 c. light corn syrup
> > 1/4 c. water
> > 1 c. raw spanish peanuts (skins on)
> > 2 Tbs. softened butter
> >
> > Grease a cookie sheet (I use butter to grease the pan.) In a heavy
> > saucepan
> > on medium heat, bring the sugar, corn syrup and water to a boil. Stir
> > until
> > sugar dissolves. Stir in raw peanuts; set candy thermometer in place.
> > Stirring almost constantly, cook until temp. reaches 300F degrees. Remove
> > from heat. Immediately stir in butter and baking soda. Pour at once onto
> > greased cookie sheet. Spread with a pair of forks into a rectangle shape.
> > Let cool. Snap into pieces. Store tightly covered. Makes l lb.
> >
> > Jill
> >
>
> Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone
> make in a microwave oven. Basically the ingredients were poured right onto
> the microwave glass. It took just a couple of minutes as I recall.
>
> I've never seen a recipe for it - but there it was.
>
> Oh, my aching teeth! Yes, I still have teeth!
> Dee Dee

LOL I broke a tooth over a Thanksgiving weekends eating my own home-made
peanut brittle! Haven't made any since then. Might try again though and
make it realllllllly thin.