"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Peanut Brittle Recipe

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

Contributor:  
Contributor:  
Ann Marie Hogan
Added: Monday, January 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup white karo syrup
1 cup white sugar
1 cup raw spanish peanuts (with hulls)**I used salted peanuts once and it came out ok.
1 tsp baking soda
1 tsp vanilla

Directions:
Directions:
Put all in a heavy 2-4 quart sauce pan and boil for about 15 minutes stirring constantly. Mixture will turn brown and start to smell good. Then add 1 tsp baking soda. Mixture will foam up, so keep stirring. Then add 1 tsp vanilla and stir. Pour mixture into heavily buttered cookie sheet and allow to cool. You may have to use a wooden spoon to spread out a little. When cooled, turn cookie sheet over onto waxed paper and pound out into pieces.

Personal Notes:
Personal Notes:
This recipe was given to me by Aunt Berdy in 1979. It is very good!

 

 

 

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