grandma bee's peanut brittle

Happy Christmas Eve people! I hope you all have your shopping done, your presents wrapped, and your big meal planned. However, if you are in need of a last minute Christmas treat, you should probably make this peanut brittle. It is a Burton family tradition. My dad is the brittle expert 'round these parts. He's guest posting here today to give you the 4-1-1 on the very best peanut brittle...his peanut brittle.

Christmas is not rightly celebrated without certain traditions being observed. A proper watching of Charles Dickens' "A Christmas Carol" is always a must. However, that opens us up to the discussion of which version?  Lighter tellings have featured Smurfs, Barbie, Mickey Mouse and Jim Carrey, but only "A Muppet Christmas Carol" deserves mention from this category.  Michael Caine was great and you gotta love Gonzo and the rat.  Plus, it's a first rate musical.

The real competition is with the serious acting and I know Reginald Owen and Patrick Stewart have their fans as they take their turns at representing the miserly Scrooge.  

Truly Alistair Sim must be considered one of the best Scrooge's but I lean toward the 1984 film with George C. Scott. It is my favorite but I must admit they all have some redeeming quality. Well, I'm still looking for something positive in Carrey's version.

Christmas treats are like that. Certain candies or cookies only seem right at Christmas.  Candy canes, fudge, frosted cookies and the like are all favorites but it's just not Christmas without Grandma Bee's Peanut Brittle.  Don't tell me its bad for you, she made it to 100.

It works best to ready the work area and measure everything before starting.  When the peanuts are cooking, it's easier to have things ready to dump.  That includes greasing two cookie sheets or spraying them with cooking spray.  Remember to put hot pads under each, as these pans get hot!

In a large ( 5 qt. ) stockpot, bring the first three ingredients to a boil and stir constantly.  Occasionally raise the spoon and let drip.  When the drips develop long threads, allow a drop or two to fall into ice water.  After a few seconds, fish the drop out and chew it.  If chewy or sticky, continue cooking, checking frequently.  When it cracks easily, you are ready to dump in the raw peanuts.  Use a thermometer if you like, but this was Grandma Bee's way and it works.  Continue stirring at a boil and if need be, raise the stove temperature slightly.  Add the remaining ingredients except the baking soda.

Continue stirring for 5 to 10 minutes to cook the peanuts and darken the sugar.  You want the color of the sugar mixture to darken, but only slightly, as the brittle will get darker after it cools.  When the sugar mixture is light brown, add the baking soda and stir vigorously.  The volume of the mixture will triple and that's why you want a large pot to begin with.  After stirring for half a minute, divide the mixture between the two cookie sheets and spread with a spoon.  Use very heavy hot pads and take care as I can only imagine how bad a sugar burn would be.  To enhance the flavor, lightly sprinkle with salt.

After properly cooling, a blunt handle of a butter knife makes easy work of breaking up the confection, and you are ready to settle in with a few pieces and prepare for Ebenezer and the three ghosts.

Merry Christmas !!!

Grandma Bee's Peanut Brittle

Ingredients:
2 cups sugar
1 cup corn syrup
1/2 cup water
2 cups raw peanuts
1 Tbsp butter
1 tsp vanilla
Pinch of salt
2 tsp baking soda

Directions:
Spray two baking sheets with non-stick cooking spray. Set aside.

Combine sugar, corn syrup, and water in a large pot over medium heat. Bring to a boil, stirring constantly until mixture reaches hard crack stage (300-310 degrees F).

Add peanuts, butter, vanilla, and salt. Cook until mixture begins to brown, about 10 minutes, stirring constantly.

Stir in baking soda and quickly pour mixture onto prepared pans, spreading into a thin layer.

Source: Burton original