Grandma’s Peanut Brittle

Grandma's Peanut Brittle

Growing up, my experiences with grandparents were different from what most kids experience. My mom’s parents passed away before I was born, and my dad’s dad passed away when I was only four. Throughout my childhood, I only had one grandparent—my dad’s mom. Truth be told, we didn’t see each other often. She lived in Oregon, and I grew up in a small town in eastern San Bernardino County, California.
It wasn’t until I got married and moved to Central California that she relocated to the same mobile home park where my parents lived. That’s when I really got the chance to spend time with her, and I’m so glad I did. She was a firecracker—full of life and energy. I’d make it a point to hang out with her in her kitchen, and together, we’d bake. Those moments were treasures I hold close to my heart.

Before she moved back to Oregon, she asked me what I wanted from her. I told her the only thing I wanted were her mixing bowls. After all, it was in her kitchen with those very bowls that we had bonded, and those memories meant the world to me. Over 16 years later, I still use those bowls whenever I make one of her recipes, and each time, it brings me so much joy.

One of the recipes she’s most remembered for is her peanut brittle. As the story goes, she wasn’t the traditional homemaker when her boys were little. In the 1940s and 1950s, it was uncommon for moms to work full-time, but she did. Even so, she always made time to bake for her family, and her peanut brittle was a favorite of my dad and his brothers when they were growing up. So, it only felt right to learn how to make her peanut brittle and carry on this family tradition.

I hope you enjoy it as much as I do. Every time I make it, it floods me with memories and always brings a smile to my face. Here’s the recipe:

Ingredients:

2 cups sugar
½ cup light syrup
2 cups raw peanuts
1 cup water
1 teaspoon butter
½ teaspoon baking soda

Instructions:

Combine the sugar, syrup, and water in a pan. Stir until the sugar is dissolved.
Once dissolved, cook without stirring until the mixture reaches 238°F (softball stage).
Add the peanuts and continue cooking until the syrup turns golden, about 10 minutes.
Stir in the butter and baking soda, mixing just enough to combine.
Pour the mixture onto a greased cookie sheet and allow it to cool.
Once cooled, break it into pieces and store in an airtight container.

Enjoy!