grandma shipley's peanut brittle

Recipe by
Megan Stewart
Middletown, OH

Sandy and I were just talking about this recipe today...and thinking it was lost after we lost Grandma Shipley. I absolutely LOVE peanut brittle, and she made this for me. I didn't remember she had also given me the recipe. And that I found it today, after talking about it, is almost as good as eating her wonderful peanut brittle would be.

method Stove Top

Ingredients For grandma shipley's peanut brittle

  • 3 c
    cane sugar
  • 1/2 c
    water
  • 2 tsp
    baking soda
  • 1 c
    light corn syrup
  • 2 c
    salted peanuts

How To Make grandma shipley's peanut brittle

  • 1
    In heavy pan on med heat, combine sugar, syrup and water. Stir constantly to dissolve. When boiling, don't stir. It will need to get to 280 degrees on a candy thermometer. Stir peanuts in gradually while boiling. Stir often and watch closely, peanuts will burn, so use a good wooden spoon. When it gets to 300 degrees on the thermometer, remove from heat. Have baking soda ready, add gently but quickly. On a greased cookie sheet, pour out all at once. When cold, break into chunks.
  • 2
    Note: Grandma's peanut brittle is incredibly thick, so use two cookies sheets so that it thins out more. Hers is the thickness of fudge.

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