Dixie Peanut Brittle

This recipe comes from the Alabama Peanut Producers Association. It was included in a newspaper insert a few years ago. I hope you enjoy making your very own Peanut Brittle.

 

Dixie Peanut Brittle

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon salt
2 tablespoons butter
4 cups raw peanuts, skins on
2 teaspoon baking soda

In a heavy saucepan, heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. Cool until syrup spins a thread. Add butter, then baking soda. Beat rapidly and pour on a buttered surface, spreading to 1/4-inch thickness. When cool, break into pieces.

Sugared Nuts

This recipe comes from the Alabama Peanut Producers Association. It was included in a newspaper insert. My Mother makes these and they are just really, really good.

Sugared Nuts

1 cup granulated sugar
1/2 cup water
2 cups raw shelled peanuts (with skins on)

Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cooked sheet, spreading so that peanuts are separated as much as possible.

Bake at 300 degrees for approximately 30 minutes, stirring at five minute intervals.

Boiled Peanuts

Some folks say that Boiled Peanuts are an acquired taste. Maybe. I wouldn't know. I honestly can't remember ever not eating Boiled Peanuts. I guess when you grow up in the Deep South, Boiled Peanuts are just part of life. It's a big crop around here. My hometown even has a peanut mill. And, yes, I once graded peanuts for the state.

That's not to say that all Boiled Peanuts are equal. They aren't. Personally, I prefer smaller peanuts. Some folks like them larger. Some folks like them saltier and some don't. But for all folks they are messy and just really, really good.

This recipe was provided by the Alabama Peanut Producers Association and was included in a newspaper insert a while back. I just never got around to sharing it. Sorry. But here you've got it, just in time for peanut season this fall.

Boiled Peanuts

Wash peanuts thoroughly in cool water; then soak in clean water for about 30 minutes before cooking.

Put peanuts in a saucepan and cover completely with water. Add 1 tablespoon salt for each pint of peanut.

The cooking period for peanuts will vary according to the maturity of the nuts used. Boil the peanuts for 35 minutes, then taste. If they are not salted enough, add more salt. Taste again in 10 minutes, both for salt content and to see if the peanuts are fully cooked. If not ready, continue to taste every five minutes until they have satisfactory texture.

Drain peanuts after cooking, or they will continue to absorb salt.