2 cups sugar
1/2 cup hot water
1 cup light corn syrup (colored)
1/4 teaspoon salt
Cook until temperature is 250 degrees.
Add
2 cups raw Spanish peanuts
1 tablespoon butter
Cook until 290 degrees
Take off of heat, stir well.
Add
1 teaspoon vanilla
1 teaspoon baking soda
Put in pan, cook.
Break with butter knife.
This recipe is from my old young women's president, Julie Fambrough. I hadn't ever thought I would like peanut brittle, but when I tasted this as a laurel, I loved it!
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