1 C peanuts
1 C sugar
1/4 tsp salt
1/2 C white corn syrup
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Stir peanuts, sugar and salt together; add syrup in 1 1/2 quart glass bowl. Microwave on high 7-8 minutes, stirring well after 4 minutes. At end of 7-8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on high 1-2 minutes more. Remove from oven and add baking soda. Stir until light and foamy. Pour immediately on greased cookie sheet. Cool 30-60 minutes Break into pieces store in airtight container.
My own experience with this recipe is that the full cooking time option burns the brittle right at the very end, which is discouraging because it smells heavenly until the last 30 seconds or so. On the other hand, the minimum time allotment doesn't seem to draw as good a froth as you might want at the point of adding baking soda. You just might need to experiment on a couple of batches to get the candy the consistency you like. (wink, wink)
We dedicate this book to all cooks. In our homes today, as always, life is centered around the kitchen. It is with this thought in mind that we, the sponsors, have compiled these recipes. Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking...
So say the ladies of Salem United Methodist Church in Straughn, Indiana.
By the way, they have Sunday School at 9:30 a.m. and Sunday Morning Worship at 10:30 am.
"Visitors Are Always Welcome"
Precious, personal, and real...what I love about a cookbook created not by a publisher but by a committee.