Recipe For Peanut Brittle
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 773 of 825.
3 cups of brown sugar. 1 cup of water. 1 cup of New Orleans molasses. 1/4 pound of butter. 1/2 teaspoonful of cream-of-tartar. 2 teaspoonfuls of soda. 1 pint of peanuts.
Boil all the ingredients, except the last three, to the hard-ball stage. Add the peanuts and boil to the hard-crack stage; add the butter and when this is incorporated remove from the fire and add the soda, dissolved in a tablespoonful of water, and stir vigorously. When the mixture begins to rise pour upon a marble or platter and spread thin. When cold break or cut in pieces. Raw peanuts must be used.