Peanut Brittle

I have a friend who was amazed when she received a gift of homemade peanut brittle. She thought peanut brittle was one of those things you could only purchase at a store, but I assured her it was easy to make at home. Really tasty too. Be sure to check out the notes section below the recipe to find out how to keep peanut brittle nice and, well, brittle for up to 2 months.

Items needed to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• candy thermometer https://amzn.to/3szQSa4

• half sheet pan https://amzn.to/3tkacXU

• silpat liner https://amzn.to/3Bj6uBx

• flat parchment paper sheets https://amzn.to/35FuEu2

• silicone spatula https://amzn.to/3huTlMv

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Old Fashioned Peanut Brittle

makes about 2 pounds of brittle

Printable Recipe

Ingredients

• 2 cups white granulated sugar

• 1 cup light corn syrup

• 16 tablespoons unsalted butter

• 1/2 cup cold water

• 1/2 teaspoon fine table salt

• 1 teaspoon baking soda

• 1 teaspoon pure vanilla extract

• 2 cups shelled, salted roasted peanuts

Directions

1. Line a half sheet pan with a silpat liner or parchment paper; set aside.

2. In a 4-quart or larger heavy-bottomed saucepan (preferably nonstick) over medium-high heat, combine sugar, corn syrup, butter, water, and salt; bring to a boil, stirring occasionally, and continue cooking for 20-30 minutes until the temperature reaches 300F - 310F on a candy thermometer (hard crack stage).

3. Remove saucepan from heat and vigorously stir in baking soda and pure vanilla extract (don’t be alarmed when hot sugar syrup bubbles ferociously).

4. Quickly stir in peanuts and pour hot mixture immediately onto prepared half sheet pan; use a silicone spatula to spread mixture to about 1/4-inch thickness.

5. Allow brittle to cool completely before breaking into serving size pieces (this can take up to an hour). Store at room temperature in airtight container with parchment or wax paper between layers.

Notes

• You can spread the hot brittle mixture on parchment paper or a silpat liner, but I find the silpat liner a bit safer as it doesn’t move around on the sheet pan like parchment has a tendency to.

• I’ve been able to keep brittle crisp for up to two months. Here are my tips:

  • Make sure the brittle is completely cool before placing in storage container.

  • Be sure storage container is very airtight.

  • When opening storage container, replace lid quickly.

  • Keep brittle away from moisture/humidity (do not store in refrigerator).

  • Use parchment paper or wax paper between layers of brittle to keep the pieces from sticking together.

adapted from scratchpantry.com

Old Fashioned Baked Mac and Cheese

My Mother-in-law is famous for her Baked Macaroni and Cheese. It frequently makes appearances at family functions because everyone loves it so much. This is not your typical creamy, stove-top mac and cheese, but rather one that has pockets of melted sharp cheddar cheese throughout. The recipe is extremely rich, but oh so worth it. Mr. 20-something literally ate half the pan all by himself… and I had to whisk away the last little bit in order capture a quick photo before he finished it off. When you make this recipe (and trust me, your family will be forever grateful), be sure to use good quality sharp cheddar cheese that you grate yourself!

Old Fashioned Baked Macaroni and Cheese

makes a 9x13-inch casserole dish

Printable Recipe

Ingredients

• 16 ounces uncooked elbow macaroni

• 8 tablespoons salted butter

• 1 cup half and half (or evaporated milk)

• 16 ounces sharp cheddar cheese, shredded (avoid pre-shredded)

• 1/4 cup shredded or grated parmesan or pecorino cheese

• 1/2 teaspoon freshly grated black pepper

Directions

1. Preheat oven to 350F and place rack in center position.

2. Butter a 9x13-inch casserole dish and set aside until needed.

3. In a 5-quart or larger stockpot, cook pasta in salted water until al dente, drain and return to stockpot; add butter and stir until completely melted.

4. Stir in freshly shredded cheddar cheese, half and half, and black pepper; stir until cheese is evenly distributed.

5. Pour mixture into prepared pan and sprinkle parmesan or pecorino evenly over the top.

6. Bake, uncovered, for 45 minutes (place directly under broiler for last 2-3 minutes for an extra crispy top).

7. Remove from oven and rest for 10-15 minutes before serving.

Notes

• Block cheese that you shred yourself melts much better than pre-shredded cheese.

• Although it doesn’t matter if you use white or yellow cheddar, I prefer the finished appearance of this recipe when yellow cheddar is used.

• Traditionally, evaporated milk is used, but we prefer to use half and half - either work equally well.