"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peco Brittle Recipe

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This recipe for Peco Brittle, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Gordon
Added: Friday, July 30, 2010


3 cups of raw peanuts
2 cups sugar
1 cup Karo (white)
1/2 cup water
1 tsp vanilla
1 tsp soda
1 tbs butter
1 bag of wide shredded coconut

On the stove, mix peanuts, sugar, karo and water. Cook to 315. Keep stirring and when at 315 degrees quickly add the vanilla, soda, butter and coconut.

Grease and sugar 2 cookie sheets and pour onto the buttered and sugared cookie sheets and spread quickly with buttered wooden spoons. Break apart into pieces once cooled.




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