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PEANUT BRITTLE 2 c. sugar 1 c. white Karo syrup 11 oz. pkg. raw Spanish peanuts 1/2 c. water 1 tsp. soda 1 tsp. vanilla Stir and cook sugar, water and Karo syrup in a large kettle. Cook without stirring to 236 degrees. At this point, add peanuts, stir and continue to cook until thermometer reaches 295 degrees. Add vanilla, soda and stir. Pour out on buttered cookie sheets. When cool enough to touch, pull out the brittle sheet as thinly as possible. Work rapidly. Break into pieces and sprinkle with sugar. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |