From Debra Tyler, for the holidays...
One of my favorite memories during this cool, dry time of year, is of my father "whipping up a batch" of peanut brittle. He would stand at the kitchen stove, intently stirring the sweet smelling, bubbling mass of sugar, butter, and peanuts; waiting for that perfect moment when the peanuts were browned and syrup just the right consistency. After he added the soda, there would be exactly thirty seconds of frantic, focused stirring with his cherished long handled wooden spoon. Then he would tip the sauce pan just so to let the fragrant, rich brown confection pour out onto his custom-made stainless steel baking tray. When the candy had cooled, he would give it a sharp whack with the handle of a butter knife to crack it into bite-sized pieces. (The crumbs were all saved to to go on oatmeal or ice cream). Bagged up into sandwich bags as holiday gifts, he would present it with his own special flair and flourish to all his friends.
Mom recently sent me a copy of his recipe. bringing back all those magical moments in the kitchen and reminding me that the stainless baking sheet we offer through http://www.motherhousemarket.com/ , Nourishing Hands section, was modeled after Dad's original and is hand-made by our Cornwall neighbor, Terry Bell. Here's the recipe. Happy Holidays!
Peanut Brittle
In heavy 2 quart saucepan mix 2 cups sugar, 1 cup Karo (clear) syrup and 1/2 cup water. Boil hard for 5 minutes, stirring constantly. Add 1 inch stick of butter (2T) and 1/2 Cup raw Spanish peanuts. Turn heat to medium and stir while cooking 15-20 minutes longer. The exact end point is the challenge. (Practically no frothing, nuts browned and syrup
beige in color). Remove from heat, add 1 tsp. soda and stir like crazy for 30 seconds. Spread on buttered cookie sheet. Careful - it is Ultra Hot!
Crack up when cool.
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