INGREDIENTS

INSTRUCTIONS

Grease a baking sheet with butter and set aside.
In a small bowl, mix the baking soda and salt together and set aside.
In a large saucepan, combine corn syrup and sugar. Cook mixture until it
reads 255 degrees on a candy thermometer. Add peanuts and stir. Stir in
baking soda and salt. Be careful! Mixture will bubble up and is really
hot!)
When mixture starts to settle, stir in vanilla and butter.
Pour mixture onto the prepared baking sheet and spread with a greased metal
spatula. Let cool to room temperature. Crack the brittle into irregular
chunks. Store in an airtight container at room temperature.
If using for sundaes, reserve some chunks of brittle for garnish. Grind
remaining brittle into coarse peanut praline by using the pulse button on
your food processor. You don't need to grind it very fine; some small
chunks are good.
Alternate layers of vanilla ice cream, hot fudge and peanut praline.
Garnish with chunks of peanut brittle.
Converted by MC_Buster.
Per serving: 3299 Calories (kcal); 92g Total Fat; (24% calories from fat);
1g Protein; 652g Carbohydrate; 248mg Cholesterol; 2834mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat;
43 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0011
Converted by MM_Buster v2.0n.

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