"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 Elaine Claiborne, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Elaine Claiborne Added: Wednesday, October 18, 2006
2 cups sugar 1 cup white Karo syrup ½ cup water 2 cups raw peanuts 1 T butter 1 tsp. vanilla 2 tsp. soda
Boil sugar, syrup and water and bring to a hard boil. Add peanuts and butter. Stir constantly. Cook until mixture turns golden brown. Remove from heat. Add vanilla and soda. Quickly pour onto greased cookie sheet.
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