"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

Quick Peanut Brittle Recipe

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This recipe for Quick Peanut Brittle, by , is from The Brazil Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Watson
Added: Wednesday, January 24, 2007


2 cups sugar
1 cup white syrup
1 pound raw peanuts
1 rounded tsp. baking soda
Butter to grease your pan you pour the cooked candy in.

Mix sugar, syrup, and peanuts in a heavy sauce pan. Bring to a
boil (stirring continuely) and boil to 315 degrees on a candy
themometer. Remove from the fire immediately and stir in the
rounded teaspoon of soda quickly and pour out on your buttered
cookie sheets that has sided on it. Pour from one end of the pan
to the other so the candy will be spread out evenly.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For best results watch the thermometer carefully as the
temperature gets close to 315' and remove it as soon as it
reaches that temperature. Have the soda ready in a little bowl
and pour in immediately and stir briskly as to evenly distribute.
Have your cookie pan already buttered and ready. Set it on a
folded kitchen towel or a wooden cutting board as the candy
will be very hot. Let the candy cool completelly, then removed
from pan and break over a large bowl with the handle of a
dinner knife.




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