Peanut Brittle

PEANUT BRITTLE

Ingredients:

1 1/2 cups sugar
1 /2 cup water
1/2 cup Kero (white)
peanuts
1 tsp baking soda
1 tsp water
1 tsp vanilla




Directions:

1. Boil sugar, water and kero and cook to brittle stage.
2. Add 1 cup or more of peanuts and a piece of butter.
3. Cook until light brown.
4. Stir constantly while cooking.
5. Mix baking soda, water and vanilla together.
6. Stir well and pour onto buttered cookie sheet or pan.
7. When it is hard, crack with knife handle by hitting.

Butter Nut Toffee

So I've always thought of this delicious butter nut toffee as Grandma Sheranian's recipe. But for citing purposes, I'll admit that the recipe actually belongs to Marilyn Martell of Thousand Oaks, California.

BUTTER NUT TOFFEE (2.5 pounds)
Ingredients:

1 cup coarsely chopped almonds
1 cup finely chopped almonds
1 cup butter
1 1/3 cups sugar
2 Tbsp light corn syrup
3 Tbsp water
6 oz. semisweet chocolate
4 oz. milk chocolate

Directions:

1. Spread almonds in separate pans. Place in 300 degree oven until nuts are lightly browned. Keep warm.
2. Melt butter over low heat in a heavy 2-quart saucepan. Add sugar, corn syrup and water.
3. Cook, stirring occasionally, to 300 degrees. Watch carefully after candy reaches 280 degrees. Quickly stir in warmed, coarsely chopped toasted almonds.
4. Spread in ungreased 9 x 13-inch pan.
5. When toffee is cool, pour onto waxed paper.
6. Melt chocolates together.
7. Pour half the chocolate on top of the toffee. Sprinkle with half of the finely chopped almonds.
8. Cover with waxed paper and turn over.
9. Spread candy with remaining chocolate and sprinkle with rest of the almonds.
10. Place in cold place until chocolate is firm. Break into pieces.