"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttery Peanut Brittle Recipe

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This recipe for Buttery Peanut Brittle, by , is from Westby Recipes, 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:  
Dianne Westby Knebel

Category:
Category:

Ingredients:  
Ingredients:  
2 c granulated sugar
1/2 c butter or margarine
1 c light corn syrup
2 c peanuts (chopped)
1/2 c water
1 tsp soda

Directions:
Directions:
Heat and stir sugar, syrup and water in 3 quart saucepan til sugar dissolves. While syrup boils blend in butter. Stir often after 230. Add nuts at 2808. Stir constantly to hard crack stage (305). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets (buttered). Loosen from pans as soon as possible. Break up. Makes 2 1/2 pounds.

Personal Notes:
Personal Notes:
I wish I had a nickle for every time I've made this Peanut Brittle recipe. It is the best and I've never had a failure.
This recipe was in the 1st Westby cookbook.
Westby Branch: Kenneth

 

 

 

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