Today is National peanut brittle day

January 26, 3:46 PMPasco County Food ExaminerSusan Slade

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Wikipedia

I used to make the equivalent of Peanut Brittle in England, we called it Nut Toffee.

You will need:

1 pound of sugar,

1/3 of a pint of water,

1 and a half ounce of butter,

2 level tablespoons of golden syrup (treacle).

1 teaspoon vinegar,

6 ounces of shelled peanuts, in halves, or broken.

It is best to use a stainless steel saucepan for this candy. Put all the ingredients into the saucepan apart from the peanuts. Stir continually until the sugar has dissolved. Bring the mixture to the boil, and keep it bubbling, until it changes to a golden brown color. The temperature of the toffee should reach 290 degrees F. At this stage add the peanut halves, or broken pieces if preferred, and mix thoroughly.

Pour the nut toffee onto a greased tin/pan, or a pan that is lined with wax paper. Either tilt the pan so that the toffee covers the bottom, or use a spatula to spread it evenly. Leave the Nut Toffee to set. When cold it can be broken into pieces.

This is a great gift, and can be given as 4, four ounce bags, or 2, eight ounce bags. Homemade is always appreciated by friends and family.

My Dad, who is 92, and lives in England loves this toffee. He hasn't had teeth since I can remember, but sucks the hell out of it.

If you love sweet things then why not try Chocolates by Michelle, and the second part of her story.