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the origin of "Peanut Brittle" Recipe

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the origin of

 

This recipe for the origin of "Peanut Brittle", by , is from The Stark 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!

Contributor:  
Contributor:  
Ardell Weber/Barb Stark/JoAnna Stark

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup sugar
2/3 cup caro syrup
3/4 cup water
2 1/2 cups raw peanuts
1/2 stick butter
1 tsp. vanilla
1 tsp. water
1 tsp. baking soda

Directions:
Directions:
Combine sugar, caro syrup & water in a heavy saucepan. Using a candy thermometer bring to hard crack. This usually takes about 20-25 minutes. Once at hard crack, then add butter and peanuts.
Now you need to stir continuously to "roast" the peanuts evenly. Takes about 15 minutes. You will know it is ready when the peanuts are darker in color and they smell roasted. Take off the fire, in a small dish you will mix well the vanilla, water & soda. Then add to peanut brittle mixture. Be ready to stir and mix well - then you pour our as evenly as you can onto a buttered surface. We have used granite counter tops or the pans that Papa made for us.

*this recipe is really a 1/2 recipe to the original. Modified by JoAnna Stark.

Personal Notes:
Personal Notes:
so many precious memories getting together each Christmas and making homemade peanut brittle.The story goes that Barb had the recipe and it was used by Barb and Ardell Weber to raise money for their sorority each Christmas.

 

 

 

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