There is nothing more special to me than when someone shares a family recipe. This time of year I especially love to know what people like to make for the holidays. One of those recipes you just can’t imagine living without at this time. One that was passed on from Grandparents. A taste that brings you back to a certain memory the instant it touches your tongue. Here’s one now from Alex in Australia, via Colorado – sweet, easy and irresistible.
Mama Chambers’ Peanut Brittle.
- 1 c sugar
1/2 c light corn syrup (Aussies look for light Karo in IGA)
1/2 c water
1 c or so, raw peanuts
1 Tbsp Butter
1 tsp vanilla
1 tsp baking soda
Cook the sugar, corn syrup, water and salt in a saucepan on med-high heat until hard ball stage, stirring occasionally (about 10+ minutes). Add the peanuts and butter and cook until light brown, (another 5+ minutes, stirring occasionally so you don’t burn the peanuts) remove from heat, add vanilla and baking soda. (The soda will make the mixture expand and fizz.)
Pour immediately onto a buttered non stick baking tray, and pull thin and even with 2 buttered forks. Set aside to cool. Once the brittle has cooled completely, snap it into pieces and store in an airtight container for up to 3 weeks. This recipe is also great if you add a handful of macadamias.
YUMMO!!! Thanks Alex!
Song for this recipe:
This album is like one of those familiar recipes for me – everyone has one like this. Brings you back to certain memories in an instant. In my early days of glass-blowing this album was a hot-shop fav. Now every time I hear the reggae/ska beats and poor old Brad Nowell’s voice I am immediately directed back in time to fun school days when I spent time learning an awesome art with good friends like Alex. Bring on the memories – and happy holidays my friends.