A Christmas Tradition

Every year for the last 35 years I make peanut brittle. Starting the weekend after Thanksgiving to Christmas Eve I make batches of this yummy candy. I go through 25 pounds of sugar, 35-50 pounds of raw Spanish peanuts, 3 gallons of Karo syrup, and 5 pounds of butter. It has become such a tradition that it is hard to cut back or stop when you have so many requests each year.

These are ready for delivery.  I have already sent some to Ric to hand out to friends, family and co-workers.
I got the recipe from Ric's mom.  After we were married and living with his parents, I ended up helping her make this candy.  After the many batches with her as my teacher, the tradition lives on through me. 

Peanut Brittle


2 cups sugar
1 cup Karo light syrup
2 cups raw Spanish peanuts
2 Tbsp. butter
2 tsp. soda
1 tsp. vanilla
½ cup water
Bring water to a boil on med/high heat. Remove and add sugar and karo syrup.

Bring to a boil. Add peanuts. Stir constantly. Put in candy thermometer and cook to 295 degrees on medium to medium/high heat. When 295 degrees remove from heat and add butter and vanilla. Quickly stir in soda. Pour out onto two buttered cookie sheets. Break into pieces when cooled.