The corn chowder sounds so good - I will have to try it!

PEANUT BRITTLE

prepare the largest cookie sheet you have with butter.


1 CUP OF SUGAR
1/4 CUP OF WATER
1/2 CUP OF WHITE KARO SYRUP
1 CUP RAW (UNCOOKED) SPANISH PEANUTS
1 TABLESPOON BUTTER
1 1/2 TEASPOON VANILLA
1 LEVEL TEASPOON BAKING SODA

Melt sugar in Karo syrup and water. Bring to a soft boil. Add the peanuts and butter.

Bring back to a boil and cook for ten minutes until the peanuts pop open and the mixture turns a reddish brown.

Take from the fire and add 1 1/2 teaspoons vanilla and the 1 level teaspoon of baking soda. Work fast - and fold the mixture well.

Pour onto your prepared baking sheet and pull the mixture thin.

The secret is to get the brittle as thin as possible so you have to work fast. The brittle hardens quickly.