Every family has their own holiday traditions. One of my favorite family traditions is baking. The treat I most enjoy making is peanut brittle, not only because it is so yummy but because it holds a special meaning in my heart. My Great Aunt Jeanette was a Renaissance woman. She was Martha Stewart before the world knew what ”A Good Thing” was. Aunt Jeanette lived on a grand farm, where she would tend to her beautiful gardens. She was an amazing cook; her cookie jar was always full. The recipe that made her most famous was her peanut brittle. Family and friends were always so tickled when she would distribute her holiday batch. Aunt Jeanette was a true inspiration to me. I like to think by making her peanut brittle each year a part of her is alive in me.
The ingredients include 2 cups white sugar, 1 cup light corn syrup, 1 cup water, 1 tablespoon butter and 1 teaspoon baking soda.
The secret ingredient is 1 pound salted Spanish peanuts with the skins on.
The sugar, corn syrup and water are combined and cooked over medium heat until the candy thermometer reads 240 degrees.
The peanuts are then added and constantly stirred until the temperature reaches 300 degrees.
The butter and baking soda are quickly mixed in.
The mixture is then carefully poured onto a prepared cookie sheet.
A Silpat works great however a buttered cookie sheet can be used as well.
Once the mixture is completely cooled, the brittle is broken into small pieces and ready to enjoy.
One of my most cherished belongings is Aunt Jeanette’s holiday chinaware.
Merry Christmas to you and yours!