"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

Judy's Peanut Brittle Recipe

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

Contributor:  
Contributor:  
Wesley Gish
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups brown sugar, packed
2 cups raw Spanish peanuts
1/4 cup water
1/2 cup white Karo syrup
1 tsp. baking soda
1 T. butter or margarine

Directions:
Directions:
Combine and bring to a boil the water, sugar and Karo syrup. Slowly add peanuts, stirring constantly over high to medium high heat for 7 to 8 minutes or until peanut's crack and smell roasted. Add butter and baking soda; stir. When mixture puffs up, pour out on greased cookie sheet. Cool and then break into pieces.

 

 

 

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