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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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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