2 Cups Granulated Sugar 1/2 Teaspoon Salt 1 Cup Light Corn Syrup 1 Tablespoon Butter 1 Cup Water 1 Teaspoon Baking Soda 2 Cups Raw Spanish Peanuts
Heat and stir sugar, syrup, and water in a heavy 3-quart saucepan until sugar dissolves. Cook over medium heat to softball stage (234 degrees). Add peanuts and salt. Cook to hard crack stage (305 degrees), stirring often. Remove from heat. Quickly stir in butter and soda. Pour at once onto two well-buttered cookies sheets, spreading with forks until thin. Break up into pieces when cold. Makes 1 1/2 pounds.
Recipe - Calla Ferre
Calla Ferre - Santa Cruz County Fair: 1st Place (1986)
April Ferre - Santa Cruz County Fair: 1st Place (1999), 2nd Place (1998, 2000), Best of Division (1999)
"I like this Peanut Brittle Recipe best because I feel like I have better control of it making it on the stove top. It is one of my husband's absolute favorites." - Calla Ferre
"Another one of my Christmas candy making staples. And when I'm having a tough time trying to figure out what to get my Dad for Christmas or a Birthday, I make these for him." - April Ferre
"Another one of my Christmas candy making staples. And when I'm having a tough time trying to figure out what to get my Dad for Christmas or a Birthday, I make these for him." - April Ferre
