66 
BULLETIN 1401, U. S. DEPARTMENT OF AGRICULTURE 
pounds of peanuts are added to the pan and the mixture cooked to 
265° F. or until it breaks crisply, which will take about 15 minutes. 
The pan is then removed from the fire and the remainder of the pea- 
nuts stirred in. When thoroughly mixed the candy is poured onto 
the "cooler" — a metal slab which has had a coating of sugar to keep 
the candy from sticking — and rolled out. Steel bars of the thickness 
desired — about 1 J^ inches high for 5-cent bars — at either side of the 
table keep the sticky mass from running over and provide a base 
along which a heavy roller is run (fig. 32) to give the candy a uniform 
thickness, much as the housewife rolls out dough. As peanut bars 
are sold by count rather than by weight it is important that they be 
cut to a definite size. The cutter (fig. 33) consists of a hand roller 
with sharp metal disks strung along it at definite intervals. A 
Fig. 33.— Cutting peanut candy into 5-cent bars. As the candy hardens quickly, the cutting 
must immediately follow the rolling to a uniform thickness seen in Figure 32 
typical 5-cent bar will measure 3 3 /s by 2% inches. Some manufac- 
turers pack 30 bars in a paraffine-lined cardboard box, weighing about 
4 pounds; others pack 24 bars together. The smaller, penny bars are 
packed 100 or 120 in a box. Figure 34 shows peanut bars being 
packed in 4-pound boxes. 
PEANUT BRITTLE 
Proportionately more sirup is needed when peanut brittle is pre 5 
pared. One manufacturer uses the following formula: Twelve 
pounds glucose, 18 pounds white sugar, 2 pounds brown sugar, 16 
Eounds No. 1 raw Spanish peanuts, 2 ounces salt, 3 ounces bicar- 
onate of soda. The glucose and sugar are placed in a pan with 
enough water to dissolve the sugar. When the sirup boils, the pea- 
nuts are added and the mixture cooked to 290° F. A longer time 
is required in cooking brittle, as the peanuts have had no previous 
