Recipe By: Stan Duncan
Submitted By: Jere Duncan
Comments: Stan made wonderful peanut and cashew brittle for years and years and sold it each year around the holidays. One of his secrets was using Watkins real vanilla and butter, not oleo. He used a cast iron skillet and stirred this until it was 'just right'. Our son Doug has continued in his father's footsteps and is making it now.
Ingredient - Preparation Method
1 cup white corn syrup 2 cups sugar 1/2 cup water 1/2 to 3/4 lb. raw spanish peanuts -- or cashews 2 T real butter 2 tsp. vanilla -- Watkins® real vanilla 2 tsp. soda 1/2 tsp. salt
Combine syrup, sugar and water in a cast iron fry pan. Bring slowly to 230 degrees, or until syrup spins a brittle thread. Add nuts and cook to 300 degree, or until done. Stir in butter, then the vanilla. Remove from heat. Stir in soda and salt until blended. Pour in well buttered cookie pan (about 12" x 18") and spread out with tablespoon. Cool and break into pieces. PS. While making brittle, stir continously to prevent scorching or burning.
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