nana’s peanut brittle

Raise your hand if you’re glad Christmas is over.  *Raises hand.*  As much as I absolutely love the holidays (yes, you read that right), I’m always happy when they’re over.  It’s like the massive build up that starts in October works its way into such a peppermint flavored, chocolate covered frenzy that by the time Christmas day actually arrives, I can’t take it any more.  Maybe it’s some kind of master plan, designed that way so you’re not sad when it’s over and instead raring to start the new year, de-tinseled and Christmas-clutter free.  I mean, if my local Target is any indication, Christmas is already so 2011 (hello, Valentine’s Day).

But, as much as I’m the type of person who’s ready to rip down the tree on the 26th (I didn’t, for Jade’s sake), I don’t want to get too far ahead of myself just yet.  There’s still peanut brittle, after all, though from what I gathered through various websites, peanut brittle, which is commonly associated with Christmas, was never started as a Christmas confection.  Brittle itself is a very old type of candy, primarily found in American cookbooks beginning in the nineteenth century, and peanuts were probably added to the mix once they became very popular during the Civil War.

If there’s any history I care about related to peanut brittle, however, it’s mine.  One bite produces a rush straight to my head of my childhood and my Nana.  It nearly knocked me over this year.  I didn’t make any peanut brittle last year, partly because it was the first Christmas without Nana and so I just wasn’t in the mood; she always handed out a bag to each person along with their gifts.  Luckily, on our last holiday together, along with my bag of candy, she also thoughtfully handed me a printed recipe, and I can’t tell you how grateful I am to have it.  Grateful enough to prolong the holiday madness, I suppose, until the last piece is savored and gone.

Nana’s Peanut Brittle

When I was a kid, Nana and I would make peanut brittle the traditional way: in a pan on the stove.  However, as she grew older and became unable to stand in the kitchen for long periods of time, she adapted the recipe to the microwave.  You can do it on the stove instead following the same directions below, but I must say, it’s much easier and quicker in the microwave and tastes exactly the same.    Also, Nana specified Planters cocktail peanuts, but I used Market Pantry brand and it was just fine.

Finally, importantly, these directions are for use in a 1000 watt microwave.

Ingredients:

1 cup sugar
½ cup white corn syrup (Karo)
1/8 teaspoon salt
½ cup cocktail peanuts
1 teaspoon unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla

Directions:

Have a baking sheet coated with cooking spray ready and set aside.  Measure out the butter, baking soda, and vanilla and set aside, along with a spatula that has been coated in cooking spray.

Mix sugar, corn syrup, and salt in a microwave-safe bowl (one with a handle and spout is especially helpful), and cook on high power about 4 minutes, or just until amber colored.  Carefully add peanuts and cook 1-2 minutes more.  Add prepared butter, baking soda and vanilla at once, and mix thoroughly.  Spread on prepared sheet with the greased spatula.

Cool candy completely, then break into pieces and store in an air tight jar or zip-top bag.

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