It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is PEANUT BRITTLE!
My father-in-law loved Peanut Brittle, as does my husband. I used to make this just for them. My FIL is gone, but I really need to remember to make this soon for my hubby. We’ve been working hard lately to eliminate sugars from our diet. But, it wouldn’t hurt to have a nice treat occasionally. Maybe for the next neighborhood party so we’re not eating it all by ourselves. LOL
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 567 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
2 cups sugar **
½ cup light corn syrup
1 cup water
2-1/4 cup Spanish style peanuts
1 tsp. butter
¼ tsp. baking soda
Stir sugar, syrup and water over low heat until sugar is dissolved. Cook until temperature registers 240 degrees (about 15 minutes). Meanwhile, spread peanuts evenly over large, well-buttered cookie sheet. Cook syrup 10-15 minutes long or until it begins to turn a golden color. Mix in butter and soda. Pour immediately over peanuts.
** Can replace 2 cups white sugar with 1 cup white sugar plus 1 cup brown sugar.