"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peanut Brittle - Betty Croft's Version Recipe

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This recipe for Peanut Brittle - Betty Croft's Version, by , is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Bluemel


1 c. white Karo syrup
1/2 c. water
2 c. sugar
Boil to a soft-ball stage

Add 2 cups raw Spanish peanuts.
Cook to a golden brown color; stirring constantly.

Take off heat and add quickly, but stirring in each one, in or order:
1 1/2 Tbsp. butter
1 1/2 tsp. salt
1 1/2 tsp. vanilla
2 tsp. "fresh" baking soda
Stir together quickly to get air mixed in.

Pour onto greased cookie sheet. DO NOT SPREAD OUT! Cool and break apart.

HINT: Have last four ingreadients pre-measured, so you can add them quickly for better results.
ALSO, this works best using a cast iron skillet.




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