"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Church Peanut Brittle Recipe

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This recipe for Church Peanut Brittle, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Saturday, January 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 cup white Karo Syrup
1/2 cup water
2 cups raw peanuts
1 tsp. salt
2 tsp. butter
1 tsp. vanilla
1 tsp. soda

Directions:
Directions:
Mix together sugar, syrup and water. Bring to a boil and cook until it spins a thread. Add peanuts with salt on top. When measuring peanuts, it works best when salt is on top. Cook until carmel color. Add butter and vanilla. When butter is melted, add soda. Stir well. Place on a greased metal try (cookie sheet) 1/2 batch on each tray. Stretch thin. Makes 2 1 quart bags

 

 

 

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