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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Estelle Ward's Peanut Brittle Recipe

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This recipe for Estelle Ward's Peanut Brittle, by , is from My Family Tree of Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gram (Ruth) Willoughby


1 Heavy pot

2 baking sheets, well greased

1 Candy thermometer

3 cups sugar

cup water

1 cup Light Karo Syrup

3 cups salted Spanish peanuts

2 teaspoons baking soda

Mix sugar, water and syrup in heavy metal pan on medium heat.

Stir until sugar is dissolved. Continue to cook until the temperature reaches 280 and makes a thread, about 5-10 minutes.

Add nuts a little at a time so syrup keeps boiling. Continue cooking til is reaches 300 and mixture is light brown. Continue to stir for about 8 to 10 minutes,

Remove from heat and add soda gently but quickly. Stir.

Pour into 2 well greased pans. Spread thin as possible.

Once cooled, break into pieces.




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