Recipe by Gina
"My Aunt Joyce taught my mother how to make this and she taught me."
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raw Spanish peanuts
light corn syrup
This peanut brittle is FANTASTIC!!! Takes awhile to make it but is well worth it. Don't try to rush it because the final result is not nice...I am guilty of it...you get an everlasting chew toy.
not a very good recipe. Made peanut brittle many years ago and knew you have to work very quikly that is because peanut brittle should be at hard crack stage not hard stage had to throw out what I made with this
SO lite so melt in your mouth....I think this is the most awseome recipe!!!!!!!!!!!!!!
Husband loved it used walnuts and also added vanilla flavoring. Great!
Turns out great!!! My boyfriend's favorite!
My Mother,Grace, sent me this candy recipe from the trailer park collection. I was skeptical. I don't make candy. But it turned out great;and everyone wants the recipe. I cook it in an electric fry pan at 350 degrees for 15 minutes, stiring. After adding baking soda, pour out quickly on a Silipat sheet. No sticking, no buttering foil; get a sheet at the kitchen suppy store; great for baking cookies. easy!
I made this recipe for my family for Christmas, and everybody liked it. I'm a 53 year old man, and if I can get good results with this recipe, anyone can!
It is better than the store bought peanut brittle I tried.
I had to give this rating of 1 so this message would post but honestly, I rate this a big 0. My mixture never got the hard ball stage. It went from liquid to BURN! Yes, I followed the recipe, yes I used the suggested temperature. This was going to be a contribution in the Christmas cookie exchange. Thank goodness I tried it a few days beforehand, otherwise I would have been stuck with nothing. Very disappointing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 138
** Calories from Fat: 43
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