"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Peanut Brittle Recipe

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

Contributor:  
Contributor:  
Ann Martin
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. white corn syrup
2 c. sugar
1/2 c. water
2 c. raw Spanish peanuts
1- 1/2 tsp. butter
1 -1/2 tsp. vanilla
2 tsp. soda

Directions:
Directions:
Place the syrup, sugar and water in a deep pan and cook to 240 on a candy thermometer. Add the peanuts, stir, and cook these ingredients to the crack stage - 301. Remove from heat and stir in butter, vanilla and soda. Stir until blended and pour onto greased surface - either marble or a couple of large cookie sheets covered with plastic wrap. Sprinkle with salt. As candy begins to cool a little, pull and stretch quickly to make as thin as possible. (Don't wait very long before beginning to pull and stretch.) When cool, break into pieces and put in covered tin.

Personal Notes:
Personal Notes:
This will keep a long time if contained in a covered tin.

 

 

 

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