"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Peanut Brittle, by Karen Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sugar 1 c. white Karo 1/2 c. water Stir and cook until it spins a thread Add: 2 T. butter 2 c. raw peanuts
Stir and cook approximately 8 minutes or until peanuts look roasted. Add 1 tsp. vanilla and 1 tsp. baking soda (have these measured out ahead of time.) Stir rapidly until mixed well and spread on 2 greased cookie sheets.
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