"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Brittle, by Nancy Clauto, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. white sugar 1/4 tsp. salt 1/4 tsp. soda 1/2 tsp. vanilla 1 c. peanuts
Melt sugar in skillet, but do not let boil. Remove from stove and add remaining ingredients. Stir very quickly and pour in buttered plate.
I have this recipe in my mother, Marie's, handwriting. She also shared it with Aunt Ann as this note is on the same page: "Ann this is really good but it scorches very easily so you have to watch it close. Have everything (salt,soda & vanilla) measured out & ready to dash in 'cause it gets hard so fast. Hope you have good luck with it! Come over. Marie"
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