I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Wednesday, December 17, 2014
Peanut brittle just seems to go with Christmas, with its salty-sweet combination. It is surprisingly easy to make and makes delightful little hostess gifts.
4 ½ cups granulated sugar
1 ½ cups light or golden corn syrup
¾ cup water
6 cups salted roasted peanuts with skins
8 T unsalted butter
1 T vanilla extract
1 T baking soda
In a heavy Dutch oven with a tight fitting lid, combine sugar, corn
syrup, and water.
Bring to a boil, mixing with a long wooden chopstick or spoon.
Cover and boil 5 minutes.
Remove lid and add a candy thermometer and continue to boil until
temperature reaches 275 degrees F.
Add peanuts and stir constantly until mixture reaches 300 degrees F,
which takes about 12 to 15 minutes.
this point, the mixture should be a rich golden brown.
Immediately remove from heat and quickly add butter, vanilla, and baking
Stir until butter melts.
Pour down the center of 2 baking sheets and then spread evenly
with an offset spatula.Allow to cool 1
Snap into shards and store in an airtight container.