Wow! We got our Award and decided to celebrate with Old Fashioned Peanut Brittle! The recipe will be in our Volume 3 cookbook coming out in the Spring of 2020 and is listed at the bottom of this post.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
1 stick butter (salted always in all of my recipes)
1/2 cup Light Karo (corn ) syrup
1 cup granulated sugar
1 heaping cup raw peanuts (skins on)
1 tsp. vanilla extract
1 1/2 tsp. baking soda
In a large skillet or medium saucepan melt the stick of butter on low setting. While butter is melting get out a medium sheet pan and line it with aluminum foil. Once butter is melted pour enough butter in pan (3 tbsp) and spread around to put cooked candy on. Now add the remaining ingredients (except vanilla) and cook until it is at crack stage. If you have a candy thermometer you can use the temp on it however, the best way is to use the sheet pan. Once the candy will form strings on the edge of the spoon pour a little (a little y’all) on the buttered pan and once it is cold see if it is hard like candy. Once it reaches crack stage add soda and vanilla and stir well then pour out onto the buttered sheet pan. Daddy always liked his the color of caramel not light and so do I, but you make it the way you like it. Love, Tammy