"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
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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