I can still picture Papa. He loved candy. We would arrive at his home in sunny California each winter and almost instantly begin our treasure hunt for this wonderful, sugary treasure. The glass candy jars scattered about his lavish home were more fun to look for than the many holiday gifts lined up under the glowing Christmas tree. Once we found each patch of candy, whether they were next to his bed, in the den, or on the dresser of the guest room we just had to test and sample each little piece.
Tasting the candy was part of the fun. Often the candy changed but only with little variation. One particular jar never changed and that was the jar filled with Papa's peanut brittle. This was not just any peanut brittle it was Papa's famous brittle.
It was extremely uncharacteristic of Papa to cook or bake but when it came to his candy and his peanut brittle there was nothing stopping him. Looking back, I know it tasted yummy but even more so was the fact that it came from my own Papa's hands, heart, and it was consistent. Just like he was. It was always there no matter when we arrived. It was a fun holiday gift for others but for us it was there through all the seasons. Papa is now gone and I haven't been back to the old house in years. I don't know who owns it or lives in it but that is okay because the memories in my mind and heart live on.
I decided myself to begin my own tradition in honor of my Papa. Last year I made Papa's peanut brittle and handed it out as a holiday gift to all those I knew. I told them the little story about Papa as well. I guess in my own way, it is my way of still loving him and letting others love him too.
PAPA'S PEANUT BRITTLE
Easy Mixture:
1 cup white sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/4 cup water
1 cup peanuts/pecans
2 tablespoons softened REAL butter
1 teaspoon baking soda
Directions:
Grease a nice large cookie sheet
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F.
After that, take if off the heat; quickly stir in butter and baking soda; pour out onto cookie sheet.
Article Source: http://www.articlesbase.com/desserts-articles/papas-peanut-brittle-3542646.html
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