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Grandma McDonald’s Peanut Brittle
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Description
Another one of my grandma’s recipes, this one my mom adapted to our high altitude here in Nevada. But I left the temperature for you lowlanders in the recipe, too.
Ingredients
- 3 cups Sugar
- 1 cup Water
- 1 cup White Syrup
- 1-½ pound Raw Peanuts
- ¼ teaspoons Salt
- 1 Tablespoon Butter
- 1 teaspoon Vanilla
- 1-½ teaspoon Baking Soda
Preparation
Note: I just guessed at the cooking time. It ALWAYS varies each time I make it.
Mix together in a large pot the sugar, water, and white syrup. Bring the mixture to 240F (this is high altitude degrees) or 250F for lowlanders.
Add the raw peanuts and STIR CONSTANTLY to 290F (high altitude degrees) or 300F for lowlanders, then take off heat.
Note: you’ll have to have your lipped cookie tin buttered and ready to go BEFORE you start the next step, OK? Are you LISTENING?! Go get your tin READY! And get two ready, just in case.
Stir in the salt, butter, vanilla, and baking soda. The soda is the reason to have that tin all buttered up and right next to you! Bah-WOOSH goes the mixture!
Spread mixture onto the greased cookie tin and let cool.
Break when cooled.
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5 Comments
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coloradogirl748 on 12.19.2010
Finally!!!! A recipe that works in the mountains of Colorado!!!!! I have tried and tried for years to make Peanut brittle. I am so excited that it worked!!! Thank you so much for sharing this!!!!
sleepycathollow on 11.30.2010
Sorry…didn’t even know you put a comment on here.
No, in answer to your question. Never have deviated from Grandma’s recipe! Good luck with your experiments.
nancypie on 8.10.2010
Have you ever tried to make this with a different liquid sweetener (such as honey or rice syrup or agave nectar)? I have some family who are allergic to corn, but I think they’d love some good peanut brittle. If you haven’t, I guess I’ll have to do the experimenting! thanks.
sleepycathollow on 8.31.2009
LOL! That was some adjusting there!
Glad it still turned out good for you.
Ellen F. on 8.26.2009
I just made this… I accidentally overcooked it a little, so it’s a tad bitter, but other than that, this is delicious!
I ad-libbed some (no vanilla, less baking soda, more butter, only one cup of sugar, and I didn’t use a thermometer, so I had to guess), and it still turned out well! Thanks for the recipe!