Peanut Brittle

Ingredients

• 1 cup sugar
• 1/4 cup peanuts

Method

1. 1

   Melt sugar in frying pan, add chopped or rolled nuts.

2. 2

   Stir well and pour into a smooth surface.

3. 3

   Spread thin using two knives and cut into squares.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 65. The excerpt below is the record exactly as published.

1 cup sugar and 1 tbsp. of Knox's gelatine, add to well beaten yolks of 4 eggs and 1 pint of milk. Cook in double boiler 20 minutes. Beat whites and add to custard, pour over macaroons soaked in 1 cup sherry or maraschino cherries, serve with whipped cream, topped with the cherries. — Mrs. Jack Eoerster. Nut Torte 3 eggs x/2 cup nut meats (walnuts 1 cup sugar or pecans) 1 cup bread crumbs 1 teaspoon vanilla 1 cup dates chopped A few grains of salt Beat the whites of eggs very stiff; add the beaten yolks and other ingredients. Bake slowly in a moderate oven 25 minutes. Serve with whipped cream which has been sweet- ened and flavored with a few drops of vanilla. — Mrs. Glenn E. Spriggs. Date Souffle 2 eggs 1 cup chopped dates 1 cup sugar 1 cup chopped nuts 2 mixing spoons flour Pinch salt 1 tsp. baking powder Beat egg whites stiff; add yolks and beat again. Stir in the sugar and flour, sifted with baking powder and salt. Beat well. Add dates and nuts. Bake in shallow pan for 20 min- utes in slow oven. Cut in squares while hot. Serve with whipped cream. —Mrs. U'm. E. Wahrenberger. —154- Candies "*** "Sweets to the Sweet" Patience Candy 3 cups granulated cream sugar 1 small piece 2 cans small canned butter In an iron skillet, caramelize 1 cup of the sugar. Then add 1 cup cream and let dissolve before adding the rest of the cream and sugar. Cook to a soft ball; take off and beat. Add 1 cup nuts and flavor with vanilla. — Mrs. Wittard Hage. Spiced Pecans 1 cup sugar 3 drops cinnamon 1-3 cup water 3 drops oil of cloves Boil until it threads thin. Stir in shelled pecans to ab- sorb all syrup — about x/z pound. — Mrs. Lloyd Bddridge. Candy Pudding V/2 p:nts of sugar 2 tbsp. vinegar Butter, size of walnut T/2 cup water Soda, pinch Mix well and cook to consistency of candy to pull or until it forms a soft ball when tried in cold water. To this add cocoanut, J4 lb. almonds, ' i lb. dates. T i 11). figs. T4 lb pecans. Candied cherries may be added if desir- ed. Work all together thoroughly. Pour in a tin mold lined with damp linen and sprinkled with cinnamon. — Mrs. Donald Deibert. Sugared Walnuts 2 cups walnuts fruit syrup) 1 cup white sugar 1 tsp. cinnamon 3 tbsp. coffee (strong or 1 tsp. vanilla Cook ingred'ents until they begin to thread. Add vanilla, stir in mi's and keep stirring until suqrars. Spread on buttered platter. — Mrs. Howard Shores. -155— Candies Thursday Club Delicacies Chocolate Marshmallow Candy Y^ cake bitter chocolate pour over T4 cake sweet chocolate Y\ lb. marshmallows cut intc 1 oz. cocoa butter pieces Melt thoroughly, and Cut into squares when cold. — Mrs. Chester Kirkpatrick. Rocky Roads 1 11). milk chocolate % lb. confectioner's nuco 1 lb. hitter chocolate or cocoa butter 1 lh. marshmallows V2 lb. walnut meats Place nuco in double boiler, add chocolate when melted remove from hot water and add nuts and marshmallows. Place waxed paper in bottom of shallow pan into which you pour it. —Mrs. Hal Hotchkiss. Good Fudge 2 cups granulated sugar Pinch of salt 3 tablespoons cocoa V2 cup cream Boil until soft ball forms in water, add tahlespoonful of butter but do not stir. Set away until sfone cold. Add vanilla and heat until it becomes creamy. Add one cup walnut meats. broken and spread on a plate. — Mrs. E. A. Brclin. Thvarsdav Club Bridge Tea Fudge 2 ozs. hitter chocolate 2 cups sugar 1-3 cup butter 1 cup nuts 1 cup thin cream Melt chocolate over hot water. Add butter gradually, and stir until butter is melted. Add gradually the cup of cream, and brirT to boiling point. Then add two cups sugar and let boil until it forms a soft ball in cold water, the time required beng about twenty minutes. Cool slightly, add one-half tea- spoonful flour, and beat until creamy. Add nuts and spread in buttered pan. — Mrs. L. B. Smcdlcy. -156— Thursday Club Delicacies Candies Peanut Brittle 1 cup-- sugar 24 cup peanuts

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