"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 cup raw peanuts 1 cup sugar 1/2 cup white corn syrup 1/8 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1 teaspoon oleo
In a 1-1/3 quart casserole, stir together peanuts, sugar, syrup, and salt. Cook 8 minutes on high, stirring well after 4 minutes. Add oleo, and vanilla. Cook 1 minute longer at high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly buttered baking sheet spread out thin. When cool break into pieces. Store in air tight container.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.