Peanut Brittle
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 cups salted peanuts
1-1/2 cups sugar
1 cup light corn syrup
1 teaspoon baking soda
1 tablespoon butter
1/2 teaspoon vanilla extract
Combine sugar, corn syrup and 1/3 cup water in a large saucepan. Set candy thermometer in pan. Cook, stirring constantly until the syrup boils. Boil until the thermometer reads 300 degrees. Remove from heat, adding baking soda (which should be free of lumps) and stir until the mixture bubbles. Stir in butter, vanilla, and peanuts. Pour into two buttered cookie sheets. When cold, break into pieces. This candy will get sticky unless kept in a tightly covered tin.
Makes about 1 pound.
Author's note: Obviously a Carter family favorite.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 cups salted peanuts
1-1/2 cups sugar
1 cup light corn syrup
1 teaspoon baking soda
1 tablespoon butter
1/2 teaspoon vanilla extract
Combine sugar, corn syrup and 1/3 cup water in a large saucepan. Set candy thermometer in pan. Cook, stirring constantly until the syrup boils. Boil until the thermometer reads 300 degrees. Remove from heat, adding baking soda (which should be free of lumps) and stir until the mixture bubbles. Stir in butter, vanilla, and peanuts. Pour into two buttered cookie sheets. When cold, break into pieces. This candy will get sticky unless kept in a tightly covered tin.
Makes about 1 pound.
Author's note: Obviously a Carter family favorite.
