Peanut Brittle With Jimmy Kennedy

Hey, everybody. Jimmy and June Kennedy here. And we’re going to show you how to make one of our favorite holiday candies peanut brittle. We haven’t really made this very often every two or three times. It seems like everybody else makes it and gives it its gifts.

Or you can find in bakeries, in stores around, you know, it’s as iconic for the holidays. It’s a shame that we don’t make it all year long, but it’s so good and it’s so great to take on outdoor activities, hiking, fishing and hunting ski and just about anything.

It’s it’s super, super fun to make and it’s super great to eat. I love this stuff and have a lot of memories of this when I was a little kid. There was a lady in our community, a really small, rural community that would make this probably for the by cold through December and even January.

And it’s a very old lady, very old house and this huge kitchen. And that was very young. And I remember going over there and she had this big apron and she had like probably 100 jars or more big one gallon glass jars filled with peanut brittle, the conrado and peanut brittle with ribbons that jars were all decorated up for Christmas gifts. It was. It was pretty exciting, kids. I’ll never forget that. And you know, should they make this more often, that’s what I’m going to do today. I’m going to start our own tradition here, and you should do the same is a great recipe.

I think you’re going to like it and be on our website. All right. So there’s only seven ingredients the peanut brittle and we’ll get started mixed the first four. So go ahead. Put that in on some water, some light corn sirup, and that’s going to pour pretty thick.

Like you might have to take the spoon. Go and get that wooden spoon out. That’s weird. Yeah, this is good. Is really it kind of makes it work. The thing. Xiaomi broke. I think it was ten or so ago now, the sugar, too.

Yeah. So we have sugar like corn, sirup, water and salt, and we just want to stir this until the sugars. Give it a good stir. All right, sugars are all dissolved and they’re looking pretty good. Again, this is sugar, salt water and light corn sirup.

We’re going to add a peanuts. So we’ve added the peanuts to our mixture, and now we’re just we have a thermometer in their candy thermometer with them boiling. Yeah, it’s going to get pretty hot. We’ve got to bring it up to 300 degrees.

It’s also got a hard crack stage. This is how you make confection and candy. All right, Honey, we’re getting very close to the 300 degrees here. It’s a little bit more just kind of hard on this point. It’s good to use a long handled spoon.

You can start to get a little golden brown in there looking good. It’s working well. All right. I’m going to say we’re good there, so now we add baking soda. And some butter. Here we go. We’re just going to be very careful here because this gets very hot and sticky.

You might want to use gloves for that. My hands are so use of the heat, but to stir this up, it’s all mixed. We take it right off the heat. We go right into the pan. This is a greased cookie sheet, which is spread out a little bit.

I do that with a spoon for a little bit, and then I like to take a couple of forks. Just kind of thin it out, pull it forward that. In this sort of hard nut, pretty quick, they were just going to let it cool completely go, break it into pieces, and it’d be great to go this.

It’s looking really good. It’s really quick to make and. Just the cooling process is only a few minutes to so, but you can let it sit for a while. No need to burn yourself. So already setting up. All right, we just let that go.

Come back to it, OK, peanut brittle is all cold and it’s already starting to crack. Get it up there. Yes. So are you? Do folks after school? Just break it into pieces and they can be smaller, bigger than that one stuck in stools.

There you go. Smells yummy peanut and caramel, so you just keep breaking this up. There you go. I’m kind of sure. Be careful. OK, everybody, we got a peanut brittle aisle, broken up, looking good, tasting great. We kind of had a little trouble cheetah bites and June’s getting some jars ready for her Christmas gifts, which is just a great idea. People really appreciate this. And if we don’t eat it all first and you can keep this in an airtight container for at least a week, if not longer. Usually doesn’t last that long. Put this in your boat.

Put this in your drawer. Take it outside is a great outdoor tree. It’s also great to give the family friends. Like I said, it’s it’s a wonderful thing around the holidays in this recipe. There’s a couple of different theories on where it came from, but it’s definitely a southern recipe.

Supposedly, this lady was trying to make taffy. This also the lady was trying to make taffy, and she accidentally put in a baking soda instead of cream of tartar. And she had this hard rock candy kind of thing, and she made peanut brittle.

And I think that’s the one I’m going with. The others are more like a myth. Looks good, doesn’t it? Little sticky? The recipe a bit on our website as usual and make this folks. You’re going to be glad you did.

And don’t just do it for Christmas all year long. See you next time.