"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

Peanut Brittle Recipe

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

Contributor:  
Contributor:  
Elmyra Lemmond
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups raw peanuts
2 cups sugar
1 cup white Karo syrup
1 inch block paraffin
1 Tbsp baking soda

Directions:
Directions:
Mix and cook until caramel colored. Add baking soda. Stir and pour into buttered cookie sheet. Cool and break into pieces.

Personal Notes:
Personal Notes:
Mom made peanut brittle every day during Bible School at the old Somerville Church of God and took it to Bible School and sold it to help with Bible School offerings.

 

 

 

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