|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 68 for raw spanish peanut
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Butter 2 large cookie sheets. Pre-measure peanuts into a bowl ... soda and butter. Pour onto cookie sheets. Do not touch peanut brittle until it is hard.
Cook sugar, Karo, ... wooden spoon). Add peanuts and cook until ... cookie sheets gently and the brittle will pop off. Break and keep in air-tight containers.
Cook together in ... more for red peanuts. Cook 15-20 ... sheet. Bake in preheated 300 degree oven for 30 minutes. Easy candy and it tastes like Brach's.
Put all ingredients except peanuts and butter in ... important and makes the peanut brittle melt in your mouth. Let cool and then keep in an air tight container.
Mix peanuts, sugar, salt, ... other nuts for peanuts (almonds, pistachio, macadamia, cashews, mixed nuts, pecan, walnuts, or your favorite nut brittle).
Heat sugar, water ... 2509 degrees. Add peanuts, 2 teaspoons ... Watch out - it will foam up. Pour onto large buttered cookie sheet. Break up when cooled.
In a 3 ... minutes). Stir in peanuts. Continue cooking ... mixture onto 2 buttered cookie sheets. Spread about 1/4 inch thick. Cool and break into pieces.
Mix sugar, milk and peanuts. Cook over ... Beat until creamy and spoon out on wax paper to form patties. Add red cake coloring if desired while beating.
Combine sugar, hot ... boil. Add the raw Spanish peanuts and cook until ... sheet. Let cool and break into edible pieces. Store in an air-tight container.
Boil sugar, syrup ... cold water. Add peanuts and stir constantly. ... little air bubbles keep it from getting too hard to eat. When cool, break into pieces.
Result Page: 1
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