In honor of National Peanut Brittle Day, we visited Patricia Griffin and her son Jonathan who have been perfecting their very special confection — together and separately — for almost 50 years. What started as a recipe on a bag of peanuts has become a family tradition. And we share it with you now:
PAT’S PEANUT BRITTLE:
2 cups raw Spanish peanuts
2 cups sugar
2/3 cup light corn syrup
1/3 cup water
1 2/3 tsp baking soda
1/3 tsp salt
2 tbsp butter
Mix sugar, syrup and water. Stir till mixed .
Cook over medium heat till it spins a thread.
Add in peanuts , continue to stir unto syrup and peanuts are a caramel color.
Add in butter, baking soda and salt.
When mixed pour on buttered foil.
Let cool…
Break it up and eat!
Enjoy!
