Serves: 5
Total Calories: 333
Heat sugar and syrup until clear. Add raw peanuts and boil until it is amber in color (about like a penny). Remove from heat and add soda. Stir well (will be frothy). Pour into a well-buttered cookie sheet. Cool and break into pieces. Can add large flaked coconut, if desired.
Fun Fact: A few facts about peanuts: As evidenced by pottery decorations and shapes, peanuts have been around about 3,500 years. Vessels of peanuts have been found in ancient Inca ruins; they were left with the dead to provide food in the afterlife. George Washington Carver began research into peanuts in 1903 at Tuskegee Institute in Alabama, leading him to discover more than 300 uses for peanuts, including shoe polish and shaving cream. The call, “Hot Roasted Peanuts,” was first heard in the late 1800s at P.T. Barnum’s circus, and spread as his wagons traveled around the country. Peanuts contribute over four billion dollars to the U.S. economy each year.
This Peanut Brittle recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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