"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Verna's Peanut Brittle Recipe

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

Contributor:  
Contributor:  
Maddie Levesque
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C. sugar
1/2 C. white corn syrup
1 C. roasted salted peanuts
1 tsp. baking soda
1 tsp. vanilla extract

Directions:
Directions:
-Stir sugar & corn syrup in 1 1/2 quart casserole. Microwave at HIGH for 4 minutes.

-Stir in peanuts, microwave on high 3 to 5 minutes until light brown.

-Add butter & vanilla to syrup, blending well. Microwave at HIGH for 1 to 2 minutes. Peanuts will be lightly browned & syrup very very hot.

-Add baking soda & gently stir until light and foamy.

(be very careful, mixture is extremely hot and can burn you badly)
Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces & store in airtight container.

Personal Notes:
Personal Notes:
If raw peanuts are used, add before microwaving the sugar/syrup mixture, along with 1/8 teaspoon salt.
Nobody makes it like Verna!- Meme

 

 

 

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