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"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

PEANUT BRITTLE Recipe

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This recipe for PEANUT BRITTLE is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. sugar
1 1/2 c. raw peanuts
1/2 c. white Karo
1 1/2 tsp. butter
1/3 c. water
1/2 tsp. salt
1 tsp. soda
Directions:
Directions:
Boil sugar, karo and water until thread spins. Add raw peanuts, stir continuously. After nuts are added, cook until it turns a brownish gold (caramel color). Take from heat, add butter, salt and soda. Stir until caramel color forms. Pour quickly onto buttered cookie sheet. Spread fast to fill pan. With a wooden spoon, lightly skim over peanut brittle to make it shiny. Cool. Crack with a table knife. Keep in airtight baggies or Tupperware for weeks.

 

 

 

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