"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
2 Cups Sugar 2 Cups Raw Peanuts 1 Cup White Karo syrup 1 Cup Water Dash Salt 1 Tsp. Vanilla 2 Tsp. Baking Soda
Cook sugar, syrup and water until it spins thread. Add peanuts and cook until light brown in color. Remove from fire and stir in butter & salt. Stir in vanilla. Quickly fold in baking soda. Pour into buttered 11X17 jelly roll pan. Spread thinly & allow to harden.
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