Mabel's Peanut Brittle

By Hklbrries

"Are you expecting guests this Christmas? Do you have a sweet tooth that loves to make merry during the holidays? If either of these criteria describes you and your planned yuletide revelry, the Dorothy Dean Homemakers Service has the perfect prescription: take these recipes for delicious holiday treats, prepare with care and bon appetit!

The Spokesman-Review invited you to tease your holiday palate with this classic confection. Reprinted here is material from a Dorothy Dean Homemakers Service leaflet from 1978. The Dorothy Dean Homemakers Service was a staple for Spokesman-Review readers from 1935 to 1983, providing kitchen-tested recipes that never go out of style, as well as helpful hints to make any gathering, special occasion or household chore go off without a hitch. The Spokesman-Review wishes you a delicious holiday season!"

Ingredients

• 3 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 1 pound shelled raw Spanish peanuts
• 2 tbsp butter or margarine
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 1 tbsp baking soda

Details

Servings 3

Preparation

Step 1

Combine sugar, corn syrup and water in large, heavy skillet. Place over medium heat and cook to hard crack stage, 300 F. Add peanuts; cook and stir until mixture is light brown. (You'll smell the peanuts roasting). Remove from heat. Add remaining ingredients, baking soda last; stir to mix well. Pour brittle into two buttered 10-by-15-inch pans; do not spread. When cool, break into pieces.