Classic Southern Desserts

Peanut Brittle was my father’s favorite dessert. His cousin Frances made it for him every Christmas and brought it in a big box tied with a red ribbon. He sort of hoarded that peanut brittle, because my mother never made it. And I don’t know why she never made it, because she’s a great cook! Anyway, this is definitely a classic Southern dessert. It’s also an addictive Southern dessert! Warning: this dessert gives you very messy hands.

Southern Peanut Brittle

1 1/2 cups sugar

1/2 cup light corn syrup

2 tbsp. water

1 1/2 cups small raw peanuts, shelled (surely I don’t need to tell you to shell them first)

1/4 tsp. salt

1 tsp. baking soda

1 1/2 tsp. butter (it’s okay to substitute margarine)

Cook the sugar, corn yrup and water until the mixture spins a thread. Add the raw peanus and cook, stirring often, until the mixure is light brown. Remove from the heat. Add the salt, baking soda and butter. Stir well, until mixed. Pour on a buttered cookie sheet. Spread the mixture out with a spatula. Loose from the cookie sheet. Using your hands, stretch and pull the peanut brittle until it is thin. Let cook, and then break into pieces. This makes about 25 to 30 pieces.