2 cups white sugar
1 cup white corn syrup
1/4 cup water
2 cups raw Valencia Peanuts
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vinegar
Combine sugar, corn syrup and water. Cook to soft ball stage. Add Peanuts and cook until
mixture turns dark. Remove from heat, add baking soda, salt and vinegar. Stir well,
pour onto buttered cookie sheet. Cool and break into pieces. Yield: 2 pounds.
Yield: 12 Servings
Ingredients
1/2 Cup margarine or butter
2 Sq Unsweetened Chocolate
-Squares
1 Cup sugar
2 eggs
1 Teaspoon vanilla
3/4 Cup flour
3/4 Cup almond brickle pieces
1/2 Cup miniature semi sweet
-chocolate chip
Instructions
In a 2 quart saucepan, cook and stir margarine or butter and unsweetened
chocolate over low heat
until melted. Remove from heat; stir in sugar. Add eggs and vanilla. Beat
lightly with a wooden
spoon. Stir just until combined (don't overbeat or bars will rise too
high, then fall). Stir in flour.
Spread batter in a greased 8 x 8 x 2 inch pan. Sprinkle almond brickle
pieces and chocolate
pieces evenly over batter. Bake in a 350 degree oven for 30 minutes.
Makes 16 bars.