Peanut Brittle

Ingredients

• Three pounds of sugar
• a little water
• 1/2 pound of glucose
• 1 1/2 pounds of unroasted peanuts
• 4 ounces of best butter
• 1/2 cup of molasses
• heaping teaspoonful of baking soda
• 2 teaspoons of vanilla

Method

1. 1

   First prepare the peanuts by rolling them on a table with a small board; this breaks them and loosens the skins or hulls; use unroasted Spanish shelled peanuts.

2. 2

   Take them outdoors now and blow out the hulls, and they are ready for the batch.

3. 3

   Cook the sugar, water and glucose to a soft ball, then add the peanuts; stir the batch gently all the time.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 172. The excerpt below is the record exactly as published.

teaspoonful of vanilla. Put the whole in a granite or copper sauce pan. Let it heat slowly, and stir until thor- oughly dissolved. Then boil until it hardens. Try by dropping a few drops in a cup of cold water; if it hardens quickly it is done. Turn into a greased square pan, and, when partly cool, mark into squares with a dull knife; stand in a cool, dry place to harden. PEPPERMINTS. Mix 1 cup sugar and Mi cup boiling water; let it boil 7 minutes with- out stirring. Take from fire, add y2 teaspoon- ful essence of peppermint; stir until it begins to thicken; drop with a teaspoon on buttered paper. FUDGE. Two cups of sugar, butter the size of a walnut; 2 tablespoonfuls Baker's cocoa, milk "enough to make a thick syrup. Cook without stirring until it will harden (not get brittle,) when dropped in cold water. Remove from fire and beat for several moments. Then pour into a greased pan to harden. KATHARINE W A DSWORTH. Pasadena. COOKING AND OTHER RECIPES. 103 NO. 4— PEANUT AND CREAMED WALNUT. PEANUT CANDY. To every half pint of shelled and blanched peanuts, use one cupful each of molasses and sugar. Boil the molasses and sugar together until the mixture is brit- tle when dropped in cold water; then stir in the half pint of peanuts before taking from the five. Pour into buttered pans and mark off into squares or lengths before it cools. Hickory nuts, English walnuts or almonds may be used in place of peanuts. CREAMED WALNUTS. Beat the white of an egg to a stiff froth, add gradually eight tablespoonfuls of sifted powdered sugar; beat well together and flavor with vanilla. Halve English walnuts and put the cream between them. Press them together, and set away to harden. This amount should cream 50 nuts. MRS. C. L. HILL. Monrovia, Cal. NO. 5— CANDIED PEANUTS AND WALNUT FUDGE. CANDIED PEANUTS. One cup of white sugar, 4 tablespoonsful of water; let this boil until it will harden in a cup of cold water. Take off the stove and stir gently for a min- ute and have ready a cupful of shelled pea- nuts and pour this over them in buttered pans. Walnuts may be used in this same way. WALNUT FUDGE. Two cups of white sugar, butter size of an egg; 1 cup of milk, 1 square of chocolate; boil this until it thick- ens in cold water; then take it off the stove and stir until it becomes thickened, stir in a cupful of chopped walnuts and pour out on greased tins. Flavor with vanilla. MISS MADGE CUMMINGS. Santa Paula, Ventura County, Cal. NO. 6— CREAM NOUGAT AND PEANUT BRITTLE. CREAM NOUGAT. First cook 1 pound of sugar, a little water and 1 pound of glucose, to 250 deg. by the gauge test or by the finger test to a medium hard ball. While this stands in a cool place, prepare and beat as stiff as possible the whites of 6 eggs. Then pour the batch already cooked, in a very small stream, into the beaten eggs, stirring all the time. Now cook 2V2 pounds of sugar, a little water, and 2 pounds of glucose, cook to 260 deg. by the gauge, or to a crack by finger test; then pour this into the other batch and stir or beat for about 10 minutes. This grains it. Now add 2 pounds of walnuts and blanched al- monds, also y2 ounce vanilla flavor. Let It stand about 10 minutes more and mix the nuts well through again before pouring into a box or deep pan, previously lined with waxed paper. Note — This can be flavored or colored to suit. PEANUT BRITTLE. Three pounds of sugar in a little water, % pound of glucose, IV2 pounds of unroasted peanuts, 4 ounces of best butter, y2 cup of molasses, heaping teaspoon- ful of baking soda

Cook this with the app: pantry check, scaling, and the assistant.