This recipe for Peanut Brittle, by Jane Siegel, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup water 1 cup light syrup 2 cups sugar 12-oz raw Spanish peanuts 3 tablespoons margarine 2 teaspoons baking soda 1 teaspoon vanilla
Using medium high heat, heat water to a boil. Pour in light syrup and sugar. Boil until mixture will spin a thread. Add peanuts and stir until golden brown in color. Remove from heat and add margarine, baking soda and vanilla. Spread on buttered cookie sheet. When cool break into pieces. Eat and start over.
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