Volume 10 , Issue 52

Col. Kirkbride's Peanut Brittle Legacy

Fred Neuman's Boys choir tradition of making and selling peanut brittle makes news in Iowa. KWWL.com - TV

Another NW Okie has been spreading Col. Kirkbride's famous peanut brittle recipe in SW Colorado this holiday. NW Okie has printed out the history and story of Col. Kirkbride, "Candy Bob," recipe for large batches of peanut brittle that he started making for the youngsters in norhwest Oklahoma during WWII. See recipe and history below:

Col. Bob ?Candy Bob? Kirkbride Peanut Brittle
This peanut brittle came from Col. Bob Kirkbride?s recipe that he used back in northwest Oklahoma during the 2nd World War when sugar and other groceries were rationed. Candy Bob would make big batches of candy (peanut brittle & taffy) for the children. Colonel Bob Kirkbride's recipe for peanut brittle as given to Fred Neuman of the Neuman?s Boys Choir, in Alva, Oklahoma. Fred and the Boys Choir would make thousands of pounds over the last 50 years to raise money for the boys choir.

Col. Kirkbride?s Original Recipe
In a large (3 gal or larger) cast aluminum kettle add: 5 lb raw peanuts; 5 lb sugar; 2-32-oz bottles Griffins Corn Syrup; 1/4 cup water. On a large burner at full blast bring the sugar-peanut mixture to 287 degrees (hard crack stage) stirring constantly with a wood paddle. Take the kettle off the fire and immediately add the following pre-prepared ingredients: 1/4 cup vanilla (the real stuff from Mexico); 2/3 cup baking soda; 1/2 stick real butter. Mix the ingredients with a paint mixer in an elecric drill for about 5-10 seconds. The mixture will foam up to several times its volume. Pour a 3 to 4-in. wide string from the kettle onto a strip of aluminum foil about 15-ft. long. Quickly trowel the mixture with a Pam-coated mason's trowel to one peanut thick. The fewer passes with the trowel the better. Let sit until cool then break up into pieces. Makes about 15 lb.

Smaller Version of Candy Bob?s Peanut Brittle - from NW Okie?s Mother?s recipe file:

1 Cup hot water
1 Cup White Karo syrup
2 Cups Sugar
2 Cups Raw Peanuts

Mix into a ball and set aside:
2 Tbsp. Real Butter
2 tsp. Baking Soda
? tsp. Salt
1 tsp. vanilla

Mix butter, baking soda, salt & vanilla in to a ball and set aside. Mix Karo in hot water and add to sugar in heavy pan. Cook over high heat until boiling. Add peanuts and cook to hard crack (290 degrees). Quickly, but thoroughly, stir in butter, soda, salt & vanilla mixture. Quickly pour and spread evenly on buttered aluminum foil that you have laid out on your counter top. Using a buttered spatula or spreader to one peanut thickness. Buttering the aluminum foil and spatula helps keep the brittle from sticking to the foil and spreader. Let Cool! Break into pieces.

Happy Holidays!
David & Linda McGill Wagner & The Pugs (Duchess & Sadie)
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