This Historic Recipe, Christmas Brittle by Dorothy Woodfinden, comes to us from “Watford Carnegie Library Cook Book and Local History – 1913 -2000).
Dorothy May Shipman was born in England in 1920 to parents George and Nellie (Hulme) Shipman and was one of five children. Dorothy had two sisters and two brothers.
Dorothy married Benjamin Woodfinden in 1945 in England. “Benny” was the son of John and Lydia (Mather) Woodfinden.
Dorothy and Benny had two daughters and three sons. Eventually the family immigrated to Lambton County.
Benny passed away in in 1982 and Dorothy in 2014. At the time of her death, Dorothy and Benny had 12 grandchildren and 3 great-grandchildren, who lovingly referred to her as Grandma Woody.
Ingredients
3 cups sugar
1 cup water
1 tsp. salt
1 tsp. water
16-oz jar unsalted dry roasted peanuts
½ cup light corn syrup
½ cup butter (cut in pieces)
1½ tsp. baking soda
1 tsp. vanilla essence
Instructions
Grease 2 cookie sheets and keep warm (200 F). In a large saucepan combine sugar, syrup and 1 cup water, on medium heat stir constantly until thermometer reaches 240 F (soft stage). Then stir in butter, salt and peanuts, continue until heat reaches 300 F, meanwhile, combine soda, 1 tsp. water and vanilla, then quickly pour half of mixture into each cookie sheet and spread with buttered spatula, about ¼ inch thick.
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