"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Elmo's Peanut Brittle Recipe

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This recipe for Elmo's Peanut Brittle, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
GREASE A COOKIE SHEET AND SPRINKLE WITH SALT.
MEASURE AND SET ASIDE:
˝ TEASPOON VANILLA
1 CUP RAW (SKIN, SPANISH) PEANUTS
1 TEASPOON BAKING SODA

MIX INTO A SAUCEPAN (THREE QUART) AND BRING TO A BOIL:
1 CUP WHITE SUGAR
1/4 CUP COLD WATER
1/4 CUP WHITE KARO SYRUP

Directions:
Directions:
WHEN THIS BOILS EVENLY, ADD PEANUTS. STIR CONSTANTLY FOR 5 ˝ MINUTES OVER “A HOT FIRE”. QUICKLY REMOVE FROM HEAT.
QUICKLY ADD SODA AND VANILLA, AND MIX THOROUGHLY.
SPREAD ON GREASED COOKIE SHEET.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Use unsalted peanuts, or if not available use lightly salted. Cashews may be substituted for Spanish peanuts with good results.
*Follow recipe exactly otherwise it will not turn out.

 

 

 

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