Peanut brittle from Citrus and Candy by Karen Low

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spharo00 on January 25, 2013

    I used corn syrup in place of the liquid glucose for this brittle. The first time I made it, I followed the instructions and cooked it to the specified temperature. The caramel burned and had a bitter taste to it. The second time, I watched the caramel until it reached the color I wanted and then stirred in the nuts. It turned out to be a great sweet and salty treat. I gave some as gifts during Christmas.

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