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Mom's Best Peanut Brittle
December 11, 2006

This is the recipe my family has used for 30 years and always gets rave reviews. Certainly a candy thermometer would be helpful but we've never used one. I was taught to cook the syrup until the stir spoon held about two feet above the pot has a long thin thread going down to the pot - then stir in the peanuts and cook until the peanuts are tan. Mix in the rest in one quick motion and spread on WARM cookie sheets to help it spread. Yummm.

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