Good morning Nancy, Ditto, and fellow Nancy Landers,
this is for Phyllis C. from Ky-I found this recipe on the back of a bag of raw
spanish peanuts probably 10-12 years ago and have making at least 10 batches of
it every since, everyone loves it, and can't wait for Christmas candy time to
get here. Hope you enjoy it as much as we all do. Thanks Nancy for all the time
you and Ditto put into this newsletter.
Bill Dotson From Aberdeen Ohio
Peanut Brittle
Mix 2 cups sugar, 1/2 cup water and 1/2 cup light corn syrup. Cook on high until
mixture boils, add 2 cups raw Spanish peanuts. Continue cooking on 3/3 heat
until thermometer is approx. 290-295 degrees or until candy is brittle when
dropped in cold water. Remove from heat, add 2 teaspoons baking soda and stir
rapidly for a few seconds, pour onto greased cookie sheet. Let candy spread
naturally for a softer candy or when candy is set but still soft, pick up and
turn over. Then using 2 spoons, spread candy out as thin as you like before it
hardens all the way.
Bill Dotson From Aberdeen Ohio
http://www.nancyskitchen.com
