Yield: 8 Servings
|¾ cup||White corn syrup|
|2 cups||Spanish peanuts|
Cook sugar, corn syrup & water over low heat until mixture threads from spoon when lifted from pan. Add butter & peanuts; cook until golden brown & remove from heat. Add baking soda & vanilla which were first mixed together. Stir swiftly & pour into buttered jelly roll pan. Don't stir or smooth as it goes into the pan or bubbles will break and the peanut brittle will be tough.
MRS CLYDE R. (DIXIE) SIMMONS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .