Volume 7 , Issue 52

Candy Bob Kirkbride's recipe for Peanut Brittle...

In case you didn't catch Candy Bob's Famous Peanut Brittle recipe that Jim Richey - j.richey@sbcglobal.net - shared in the comments section last week, here it is again.

Colonel Bob Kirkbride's recipe for peanut brittle as given to Fred Neuman (who has made thousands of pounds over the last 50 years).

In a large (3 gal or larger) cast aluminum kettle add: 5 lb raw peanuts (from Horn Seed Co., OKC)

5 lb sugar; 2 32-oz bottles Griffins Corn Syrup; 1/4 c water

On a large burner at full blast bring the sugar-peanut mixture to 287 degrees,stirring constantly with a wood paddle.

Take the kettle off the fire and immediately add the following pre-prepared ingredients: 1/4 c vanilla (the real stuff from Mexico); 2/3 c baking soda; 1/2 stick 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-inch 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.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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