"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
This recipe for PEANUT BRITTLE, by deborah purcell, is from JAY'S Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 CUPS SUGAR 1 CUP WATER 1 CUP LIGHT CORN SYRUP 2 CUPS PEANUTS 2 tsp BUTTER 3/4 tsp BAKING SODA
BRING FIRST THREE INGREDIENTS TO A BOIL UNTIL THERMOMETER REACHES 235º. ADD 2 CUPS PEANUTS, STIRRING FREQUENTLY COOK UNTIL THERMOMETER REACHES 290º. REMOVE FROM HEAT AND ADD BUTTER AND BAKING SODA STIR. POUR ONTO A PREPARED COOKIE SHEET AND ALLOW TO COOL AT ROOM TEMP. BREAK INTO SMALL PIECES AND EAT. STORE IN AN AIR TIGHT CONTAINER AT ROOM TEMP.
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