The following recipe goes back to when I was in middle school, and believe me.....that was a long time ago! I would go over and spend a lot of time in Merkel with my great friend, Jan Beasley. Her grandad lived next door to her and was making Peanut Brittle one day - He would cook this brittle and have a table sitting out in the garage where he would pour the brittle onto cookie sheets - his philosophy was that it cooled quicker out in the garage - and then, of course, we had to "test" it for him. It was always wonderful. This is the best recipe for Peanut Brittle - you won't want another one after you try this one. Jan, thanks so much for sharing this recipe with me years ago - such great memories!
PEANUT BRITTLE
From the Files of Saundra Carriker
Originally obtained from "Daddy Mac", Merkel, Texas
(Grandad to my best childhood friend, Jan Beasley Barnhart)
3 cups white sugar
1 cup Karo
1/2 cup water
3 cups raw peanuts
3 tsp butter
1 tsp salt
2 tsp soda
Boil sugar, Karo & water good, then add peanuts and stir continuously, cook till brownish gold or 300 degrees, or hard crack.
Take from fire. Add butter, salt, soda, pour onto buttered cookie sheet (you may have to use a couple sheets). Break after cooling.
Happy Thanksgiving!
Saundra
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