Mom's recipe from Watash Co. Extension
- Carbohydrate 435.858500430519 g
- Cholesterol 0 mg
- Fat 306.418520001121 g
- Fiber 58.52 g
- Protein 161.08652 g
- Saturated Fat 47.07514 g
- Serving Size 1 1 recipe (1734g)
- Sodium 167864.323814926 mg
- Sugar 377.338500430519 g
- Trans Fat 15.8256720011213 g
- Calories 4768 calories
Step-by-step
- Before you start to cook the batch, measure all ingred. & have them ready. Oil a large platter -- mineral oil or butter will do.
- Put sugar, Karo & water in a 3 qt., straight side kettle. Stir til dissolved. Bring to boil & wash the sides of the kettle down w/ a small wet pastry brush. Start at the top & wash all the sugar that sticks to the sides of the kettle down into the batch. The extra water thus put into the batch will not hurt anything; it will boil out again. Put the thermometer in the batch. When the thermometer registers 240*, add the peanuts.
- Do not stir til the batch begins to boil again. To do so may start a grain. Stir to keep peanuts from burning. Do not touch the sides of the kettle above the surface of the batch. Cook to 320*, Add the butter, & remove from the heat. Add the soda, salt, & vanilla. Stir in well, spread as thin as possible on greased platter.
- Be very careful to avoid burns. As soon as possible, after the batch is on the platter run a spatula or knife under the brittle to let the air between the candy & the platter. As soon as the batch is hard enough to handle, turn the batch over. Stretch in all directions.
- If you cannot get raw peanuts, you might cook the batch to 320* & then add salted peanuts.
Why This Brittle Demands a Counterpart
Does the sheer sugar load require something sharp to cut through it? High-sugar confections coat the palate completely, meaning bitter and acidic elements work best alongside them. Strong black coffee or unsweetened iced tea provides the necessary contrast to balance the heavy fat content of the peanuts. Sharp aged cheddar cheese also makes a traditional, effective pairing, as the salt and dairy proteins mute cloying sweetness.
The Dangers of Premature Stirring
Sugar crystals form unwanted grains instantly if disturbed while climbing toward 240 degrees Fahrenheit. Stirring too early ruins batches by introducing seed crystals that propagate throughout the syrup. Washing down the sides of the kettle with a wet pastry brush removes stray sugar grains before they can ruin the thermal ascent. Raw Spanish peanuts enter the pot at 240 degrees, requiring continuous motion afterward to prevent scorching against the bottom of the pan.
Managing Temperature and Timing
Reaching 320 degrees Fahrenheit marks the hard-crack stage necessary for a crisp, non-chewy snap. Adding butter, soda, salt, and vanilla off the heat causes vigorous foaming that aerates the mixture. Spreading the hot mass as thinly as possible on a greased platter ensures the brittle cools rapidly before crystallization dulls the shine.
