My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, December 14, 2010

Evelyn Fuller's Peanut Brittle

There is nothing I love more than a recipe that has been handed down from generation to generation. This one has seen a few. This came to me from my friend Janice, you remember her, the only published author I know.

However this recipe originally came from my first Sunday School teacher's wife, Evelyn Fuller, her husband J.C was my teacher. Didn't he do a fine job! Mr. Fuller was in his middle 20's at that time. I'm 65 now, you do the math. Evelyn is making Peanut Brittle in heaven now, but we are still enjoying it here on earth. Mr Fuller is still at church every Sunday.

Evelyn Fuller's Peanut Brittle
print recipe

1 1/2 cups white sugar
3/4 cup corn syrup
1 (#1) can Planters cocktail peanuts, salted
1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons butter cut in small cubes (she used margarine, I can't do it)

Place sugar and syrup in deep heavy saucepan. Cook on medium heat without stirring until syrup forms a soft ball (240 degrees F.) Add peanuts and continue cooking, stirring occasionally, until mixture begins to brown, about 8-10 minutes. Remove from heat and add 2 tablespoons butter, salt and baking soda. Pour while foaming onto a well buttered tray or cookie sheet.

Let cool and break into pieces.

1 comment:

  1. My husband loves peanut brittle, but I had no idea how to make it and let my friend Rachael provide it every year. Maybe I should give this a try. I will definitely copy the recipe. And, yes, there will be several more Swedish Christmas posts.--Inger


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