1 1/2 cups of sorghum syrup/molasses
2 cups shelled parched peanuts (peanuts roasted in the shell)
1 tsp vanilla
1/4 cup melted butter or margarine
In a sauce pan, boil the syrup until it forms hard drops when dropped into cold water. Remove the syrup from the heat, and stir in the other ingredients. Pour the mixture into buttered pans to a depth of 1/2; to ¾ inches. When it is cooled, cut it into serving sized pieces.
2 comments:
This sounds like something I would really like! Yummy :) Thanks for sharing you beloved Mothers recipes.
It always amazed me at how simple peanut brittle was to make. I made it for the first time when I was fifteen and an old man that was a neighbor brought some Spanish peanuts to me and said he wanted some peanut brittle. Of course at fifteen I had never even attempted making anything but cookies. However, I dug out my mom's cookbooks and made it and it turned out wonderfully. Thank you for jogging my memory. I agree with Lisa. Thanks for sharing.
Post a Comment