This recipe also comes from Geraldean Rodriguez of Buena, who yesterday shared her memories of chocolate chip cookies with her grandmother. Today, Geraldean shares about her Aunt Ann’s baking skills and a recipe for peanut brittle.

From personal experience, I can tell you family peanut brittle recipes are a thing to treasure. My husband’s cousin sells brittle every year and they guard that recipe like it was the family jewels. No one will ever be able to wrest it away from them.

Here’s from Geraldean:

“My Aunt Ann took after her mother, Grandma Ekstrand, inthe cooking department. Aunt Ann made the best apple pies I have ever eaten. Unfortunately, she didn’t have a written recipe for them. She mixed ingredients in amounts that ‘looked right.’ So I dno’t have that recipe, but I doh ave some she was able to write down for me and one of my favorites is her Buttery Peanut Brittle. It is always a hit.

Aunt Ann’s Buttery Peanut Brittle

2 cups sugar

1 cup light corn syrup

1/2 cup water

1 cup butter (no substitutions)

2 cups unsalted peanuts

1 tsp baking soda

Heat and stir sugar andw ater in 3 quart saucepan till sugar dissoles. While syrup boils, blend in butter. Stir often. Using a candy thermometer, add nuts when temperature reaches 230 degrees. When temp reaches 280 degrees, stir constantly until hard crack stage. Remove from heat. Quickly stir in soda, mixing well. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible.

Do you have a holiday baking memory to share? Email it to me at stranchell@yakimaherald.com.