"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Myrtle Halloway's Never Fail Peanut Brittle Recipe

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This recipe for Myrtle Halloway's Never Fail Peanut Brittle, by , is from Our 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!

Joyce Flannery


3 c. white sugar
1⅛ c. white Karo© syrup
½ c. water
4 c. raw Spanish peanuts
3 tsp. butter
1 tsp. vanilla
2½ tsp. baking soda

Boil sugar, Karo© and water until a thread spins or until 250º reads on a candy thermometer.
Add peanuts and stir continuously until temperature reaches 300º.
Remove from heat, add butter, vanilla and baking soda. Stir.
Pour onto a heavily buttered cookie sheet (marble slab if you have one) spreading as thin as possible with a spoon.
If extra thin brittle is desired, remove from cookie sheets in approximately two minutes, placing on flat smooth surface and spread to desired thickness. Careful, it will be very hot.
Remove from pans and break into pieces with table knife handle.




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