Micro Peanut Brittle -- Quad-Cities Online Recipe Book
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Micro Peanut Brittle

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Ingredients

1-1/2 cups raw spanish peanuts, skins and all (1/2 pound)
1 cup sugar
1/2 cup white Karo syrup (at room temperature)
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Instructions

Mix nuts, sugar, Karo and salt. Cook on high for 6-9 minutes. Mixture should be bubbling and peanuts browned. Quickly stir in butter and vanilla. Cook 2-1/2 to 3 minutes longer. Add soda and stir quickly - just until foamy. Pour immediately onto buttered foil. Spread out as thin as possible. Cool 15 minutes. Store in airtight container. Ovens vary - you may ruin a batch or two by "under" or "over" cooking.

Sandra Jennings
Moline




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  Today is Sunday, Aug. 31, the 243rd day of 2014. There are 122 days left in the year.

1864 -- 150 years ago: The Chicago and Rock Island Railroad will carry all who wish to attend the Chicago convention for half fare — that is, full fare to Chicago and return free.
1889 -- 125 years ago: Hardy Hetter, for several years yardmaster in the Burlington Railroad yards in Rock Island and Moline, was transferred to Beardstown. He was succeeded here by J.E. Albrecht.
1914 -- 100 years ago: Corn was estimated at 50 percent of the normal crop in Rock Island County by Crop Correspondent Thomas Campbell.
1939 -- 75 years ago: Robert Carroll, 12-year-old son of Mr. and Mrs. Farr Carroll, of near Aledo, won the grand championship of the Mercer County baby beef show with "Fat Stuff."
1964 -- 50 years ago: About 250 persons attended the first in a series of horse shows at the Hillandale Stables off Knoxville Road near Milan on Saturday afternoon and evening.
1989 -- 25 years ago: Ground was broken this morning for the $4.5 million Rock Valley Business Park near Rock Valley Plaza, Rock Island. The first building is 17,000 square feet for offices and a warehouse and should be completed by Dec. 1.




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