Peanut Brittle

Peanut Brittle

Sharlene J. Cowley & Anne Swanson

Reno, NV

Measure everything before starting

Ingredients

1 C light corn syrup

2 C sugar

½ C water

2 C raw Spanish peanuts

1 ½ Tbs. butter

1 scant tsp. salt

2 tsp. soda

1 ½ tsp. vanilla

*Measure everything before you start

Bring to boil syrup, sugar, and water

Boil on high heat to string stage.  Around 310° - make sure it gets to hard crack

Must string a 4” thread

Add peanuts while still cooking

Stirring constantly until a yellowish tan (very light)

Turn off heat

Add quickly butter, salt, soda, and vanilla

Stir in and then pour into buttered cookie sheet

Caramels

Sharlene J. Cowley & Anne Swanson

Reno, NV

Makes 2 ½ lbs.

Ingredients

1 C butter

1 lb. (2 ¼ C) brown sugar

Dash of salt

1 C light corn syrup

1 15 oz. can sweetened condensed milk

1 tsp. vanilla

Melt butter in heavy 3 quart saucepan

Add brown sugar and salt

Stir in corn syrup

Mix well

Gradually add milk

Stirring constantly

Cook and stir over medium heat until candy reaches 250° or firm ball stage, about 10 to 15 min.

Remove from heat

Stir in vanilla

Pour into buttered 8 or 9” square pan

Cool and cut into squares or when caramel is done you can pour over pecans or walnuts and make into turtles.