Peanut Brittle

Summary

Detailed handwritten index-card recipe (front and back) for classic candy-thermometer peanut brittle, with precise soft-crack/hard-crack temperature stages spelled out.

Key contents

• Ingredients: 3 cups sugar, 1 cup light corn syrup, 1/2 cup water, 3 cups salted peanuts, 2 teaspoons baking soda
• Method: 1. In a heavy saucepan, stir together sugar, corn syrup, and water. Over medium heat, stir until sugar dissolves and mixture comes to a boil. 2. Continue cooking without stirring until temperature reaches 290°F on a candy thermometer, or until a small amount dropped in very cold water separates into threads that are hard but not brittle (soft-crack stage). 3. Stir in peanuts gradually so the mixture continues to boil. Cook, stirring often and watching closely, until temperature reaches 300°F, or until a drop in cold water separates into hard, brittle threads (hard-crack stage). 4. Remove from heat, add baking soda, stir in gently but quickly. At once pour onto a greased large cookie sheet without spreading it with a tool. 5. Cool, break into pieces.
• Yield: about 2.5 pounds
• Physical artifact: two-page (front/back) ruled index card, blue ballpoint, cursive handwriting, no attribution or date visible.