Peanut Brittle

Ingredients

• }4 c. sugar
• 3^ c. unshelled peanuts

Method

1. 1

   Shell peanuts, remove skin; roll fine or leave whole.

2. 2

   Melt sugar in frying-pan; stir constantly and do not allow to caramelize.

3. 3

   When melted, add peanuts, mix thoroughly; pour into an unbuttered, shallow pan; whole peanuts may be placed on pan and syrup poured over.

4. 4

   Cool gradually; mark in squares while cooling.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 88. The excerpt below is the record exactly as published.

34 c. sugar. 1. Pick over and wash the cranberries. 2. Add water, cover and cook until very soft. 3. Pour into jelly-bag and drip the juice. 4. Add sugar to juice, stir till dissolved, heat to boiling. 5. Pour into sterile bottles and seal. GRAPE JUICE. 4 qts. Concord grapes. 1 c. sugar. 1. Wash grapes; remove from stems. 2. Heat slowly until skins burst, cook until very soft; stir constantly. 3. Drip in jelly-bag; finish as Cranberry Juice. BEVERAGES 291 NOTES CANADIAN COOK BOOK NOTES CHAPTER XX. CONFECTIONERY PEANUT BRITTLE. }4 c. I 2 c. sugar. 3^ c. I 3 c. unshelled peanuts

Cook this with the app: pantry check, scaling, and the assistant.