While I love Christmas more than your average girl, I think my candy thermometer might love it more. The poor thing just hangs out in a drawer, mostly ignored, just waiting patiently for Christmas, and it’s time to shine. I’m pretty sure my candy thermometer and Mariah Carey have this in common, no? For me, Christmas is a time to sharpen my candy-making skills and to reflect on those recipes that have been passed down through the generations. Sometimes, I make them as the recipe originally intended. Other times, I find that a little updating is necessary. This week I am sharing a little of both, as Mrs. Keller’s Peanut Brittle recipe is something that is never altered (that honestly would be considered a jailable offense in my family!). While my recipe for peppermint divinity was inspired by my Great Aunt Maxine’s recipe for divinity, or as she referred to it as, “California Candy”. I will also be sharing my brand new recipe for fudge (with Oreos!). To start us off, we are keeping it classic today with Mrs. Keller’s Peanut Brittle.
So, dust off those candy thermometers, folks! It is time to get those burners on and threads spinning!
This recipe has been a staple in my family’s Christmas candy line up for years. Mrs. Alice Keller and her husband, Tony, were very close friends of my maternal grandparents, Jack and Tina. Mrs. Keller was known for her peanut brittle and sent some along on a hunting trip that my dad was also on. One bite and my dad was in love. Mrs. Keller thoughtfully typed up the recipe (on a typewriter—yes—it is that old) and included a note that while it is called “never fail” peanut brittle that she has failed many times! According to my mom and Mrs. Keller, one of the secrets for it turning out properly is to make sure you use a sturdy, thick pot, to help with managing the heat, curbing the chance of it burning or the pot getting too hot. My mom also added that she always seems to burn herself on the batches that turn out the best. Can you say, made with love (and iced fingers!)? Mrs. Keller passed away earlier this year, but I am sure she would be glad to know that people are still enjoying her delicious peanut brittle! A photo of the original recipe is below; I love the stained, well-loved page. My mom shared a few of her tricks to help make sure it turns out too (like using a candy thermometer!).
Mrs. Keller’s “Never Fail” Peanut Brittle
Ingredients:
3 cups white sugar
1/2 cup water
1 cup white Karo syrup
4 cups of raw peanuts
2 tablespoons butter
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons baking soda
Method:
In a large thick pot and using a candy thermometer, boil sugar, water, and Karo on high heat until it spins a thread (your candy thermometer will have this stage marked to help with gauging temperature). About 6-8 minutes.
Add peanuts and stir constantly until it has caramelized and turned a deep, brownish-gold.
Remove from heat immediately, add butter and vanilla. Mix well until butter is melted.
Then add salt and baking soda. Stir the mixture until it foams, then quickly pour onto a buttered pan (a half sheet pan).
Let stand until cooled, break into pieces, and store in an air-tight container.
As Mrs. Keller wrote, “Good Luck!”
My mom also gave the tip of not to double this recipe! Rather make two separate batches, as if you double it, the bottom of the mixture cooks too fast than the top does in the pot.
The note says, “Tina—here us the recipe for Jim. In spite of the name (never fail), I have on occasion undercooked or overcooked it. Practice, practice, and more practice! Also, tell him to use a heavy (thick) pot, works best for me. Alice”
