We all have those certain tastes that take us back to being eight years old, at your grandparents house, not a care in the world except finishing that giant mountain of squash on your plate in order to get dessert.
For me those tastes are Extra Spearmint gum (my grandpa always carried a pack), Hershey’s Kisses (you could find them in just about every room of the house), and peanut brittle.
My grandmother made the best peanut brittle.
All these years, I wondered how she had the time and energy to labor in the kitchen, making endless supplies of the world’s most perfect candy.
After sorting through all of her recipes I found this one, and now I know the secret: Six ingredients, five steps, and one microwave equals a perfect batch of peanut brittle.
Check out the how-to video in this week’s episode of Sweet Talk!
The caption on my grandmother’s recipe card states, “Never have failed on this one, not even on a humid day.”
It’s quick, easy and best of all, foolproof.
Here’s the list of ingredients with their measurements:
- 1 cup raw peanuts
- 1 cup sugar
- 1/2 cup white corn syrup
- 1 tsp margarine
- 1/8 tsp salt
- 1 tsp baking soda
It’s been a long road since I first started working on compiling my grandmother’s recipes into a cookbook, but I’m getting closer to the finish line.
Here’s a sneak peak at the book cover.
I can’t wait to get it finished so I can share it with all of you
The next episode of Sweet Talk is the LAST one and I’ll be keeping a promise I made to all of you over a year ago.
In the second part of the Recipes I Remember preview, I’ll finally be sharing my grandmother’s famous sourdough bread recipe, otherwise known as Mimi Bread (and otherwise known as the greatest bread ever).
Until next time,