PEANUT BRITTLE 1962
From Billie Reid
Prepare a buttered cookie sheet.
2 cups white sugar
1 cup white Karo
1/2 cup water
1 t. salt
Cook a little to about 225 degrees. Then add:
1 lb. raw spanish peanuts
1 t. vanilla
Finish cooking to slightly under 310 degrees. Remove from heat.
Add:
2 level t. soda and stir - not enough to take the fluff out of it.
Pour quickly onto buttered cookie sheet.
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