| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Candy |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3/4 |
c |
White corn syrup |
| 1/2 |
c |
Water |
| 1 |
|
Stick butter |
| 2 |
c |
Spanish peanuts |
| 2 |
ts |
Soda |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Cook sugar, corn syrup & water over low heat until mixture threads from
spoon when lifted from pan. Add butter & peanuts; cook until golden brown &
remove from heat. Add baking soda & vanilla which were first mixed
together. Stir swiftly & pour into buttered jelly roll pan. Don't stir or
smooth as it goes into the pan or bubbles will break and the peanut brittle
will be tough.
MRS CLYDE R. (DIXIE) SIMMONS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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