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Peanut Brittle - Normandy Church Bazaar Recipe

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This recipe for Peanut Brittle - Normandy Church Bazaar is from The Zipperian 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:  
4 cups sugar
2 cups light Karo syrup
2 cups water
4 cups raw Spanish peanuts
2 teaspoon vanilla
4 tablespoons butter
2 teaspoons soda
Directions:
Directions:
In a heavy pan cook sugar, Karo and water until it reaches 250 degrees on a candy thermometer. Add 4 cups raw peanuts. Cook until mixture is a brown caramel color and peanuts smell cooked 290º. Take off stove and add vanilla, butter and baking soda. Will foam up .Pour onto buttered cookie sheet ( as thin as possible ). BE careful because this is ver HOT. Cool and crack into pieces.

 

 

 

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