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1 1/2 c. skinned raw peanuts*
1/2 c. light corn syrup
1 Tbsp. lightly salted butter
or margarine
1 tsp. vanilla extract
1 c. sugar
few grains of salt
1 tsp. baking soda

*Salted roasted Spanish peanuts also may be used. Put
in a dish towel and rub peanuts in towel to loosen skins. Pick
out nuts.
Mix peanuts, sugar, corn syrup and salt in a glass
mixing bowl. Cook 7 to 9 minutes on High; mixture should be
bubbling and peanuts browned. Quickly stir in butter and
vanilla; cook 2 to 3 minutes longer. Add baking soda and stir
quickly, just until mixture is foamy. Pour immediately onto a
greased baking sheet. Let cook 15 minutes or longer. Break up
peanut brittle and store in an airtight container. Makes about
1 pound and 3 ounces. Per ounce: 117 calories, 2 grams pro-
tein, 5 grams fat and 19 grams carbohydrate.

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