"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 "Fielder's Choice" Peanut Brittle, by Dan Deverney, is from WICKED SOFTBALL TEAM COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 cups of peanuts 1/4 teasp salt 1 cup sugar 1/2 cup corn syrup 1/2 cup water 1-1/2 teaspoon butter 1/2 teasp lemon extract 1tsp baking soda
In a heavy saucepan over medium heat, combine sugar, corn syrup, and water. Cook until 234 degrees (use candy thermometer). Add peanuts, lemon extract, and butter. Stir constantly. Cook to 305 degrees. Quickly add baking soda and pour onto cookie sheet quickly and spread. Let cool and then break into pieces.
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