I’m on a candy kick. Obviously. Christmas is a good time for candy, or at least a good excuse for it. My mother always made candy at Christmastime, along with other treats. She also always bought a big box of See’s Candy, by the way, and it was one of the big games at Christmastime to pick out a piece of candy in the evening. Hoping it was something you would like….. My favorites would be the ones with caramel inside. I would be disappointed if it was one that had some kind of gooey pink stuff in there. I didn’t like those and it was a big waste of picking a piece! My mother also always ordered a fruit cake. I ate plenty of fruit cake growing up, but have never wanted a piece of fruit cake again. After I got married, my mother used to send me a fruit cake every year, until I finally admitted that I didn’t really like fruit cake.
It’s always hard to admit stuff like that. You got any stories like that? The thing someone always gives you and you can’t figure out how to tell them you don’t like it? Because you love them and don’t want to hurt their feelings? Share!
Meanwhile, here is my latest candy escapade here at Sassafras Farm. Peanut brittle was my dad’s favorite candy, and I like it, too. (For real.)
How to make Peanut Brittle:
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter
2 1/2 cups peanuts*
1 1/2 teaspoons baking soda
*You can use other nuts, coarsely chopped. I prefer the old-fashioned peanuts, and I like them salted and roasted for the additional flavor, but you can use raw peanuts or unsalted peanuts–up to you!
Line a large baking sheet (11 x 14 size) and butter it. (I use aluminum foil.) Butter the sides of a medium-size sauce pan. In the pan, combine the sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until it boils.
Once the candy is ready to pour, you’ll have to act fast. I keep everything pre-measured and ready, including especially the baking soda. Bring the heat down slightly, clip on a candy thermometer, and cook/stir until the mixture reaches 275-degrees. The mixture will start darkening to a golden color.
Add the nuts and keep cooking until it comes up to 295-degrees.
Quickly sprinkle the baking soda over the mixture, stir in, and pour. Work fast! It will get hard very fast. Spread it out and let cool.
Break into pieces and enjoy!
P.S. Peanut brittle keeps REALLY well, so also makes a great candy gift. (Delicious AND frugal.)
See this recipe at Farm Bell Recipes and save it to your recipe box.
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