"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Brittle, by Tia Antoinette, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c sugar 1 c karo 1/2 c water 1 lb Spanish raw peanuts 1 t baking soda 1 T butter
Blend sugar, karo, and water in heavy pan to a boil. (Test mixture in cold water. It should form a hard ball.) Add peanuts and cook until peanuts have turned brown. Remove from stove and add in baking soda and butter. Stir. Spread onto buttered cookie sheet. Cut into pieces when cool.
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