PART 4: THE RECIPE
I grew up on the wind-swept rolling hills of the Palouse, in eastern Washington State. I was a town kid, but town was surrounded by acres and acres of farmland.
Palouse farmers and their families are a unique breed. The vast majority are highly educated in cutting-edge farming practices by the local land grant universities, Washington State University and the University of Idaho. The hard work and exacting practices extend into these hardy families, and it’s reflected in this recipe.
This recipe for old-fashioned peanut brittle is adapted from a recipe by my mother in-law’s good friend Carolyn. Carolyn was an Emergency Room nurse at Whitman Hospital in Colfax, WA, and a wife of a Palouse area farmer.
I have made adaptions to methodology, and tweaks to ingredients, but owe a debt of gratitude for the basic bones of this recipe to Carolyn.
Carolyn’s wonderful peanut brittle recipe gave life and inspiration to this recipe, as well as my derivations, pecan brittle and coconut pecan brittle.
OLD-FASHIONED PEANUT BRITTLE
- In a heavy-bottomed pot, mix 3 cups granulated sugar, 1 cup corn syrup, and 1/4 cup water with a wooden spoon.
- Heat pot over medium-high heat.
- In a separate bowl, measure 2 tsp baking soda, 1 tsp salt, and 1/4 cup of butter, and set aside.
- When the sugar mixture begins to boil, add 3 cups of Planter’s Cocktail Peanuts.
5. Stir Continuously. Nuts will burn if left on the bottom of the pot.
6. When the mixture measures 300 degrees Fahrenheit, remove pot from heat and add bowl of soda, salt, and butter.
7. Stir until butter, salt, and soda are incorporated. The mixture will bubble up and sizzle.
8. When the butter is fully incorporated, pour immediately onto cookie sheets.
9. The candy will be puffy. With a wooden spoon, quickly smooth and stretch out brittle mixture. This will ensure a light, crisp crunch.
10. Let cool.
11. Once cooled, twist cookie sheets to remove sheet of candy from pan.
12. Press down firmly with thumbs to crack.
13. Break brittle into bite-sized pieces.
14. Store in an air-tight container, such as a Pyrex dish with lid.