Charlie Brown's Peanut Brittle (1969)

• 
  2 cups granulated sugar (or 1 cup granulated, 1 cup brown sugar)
• 1/2 cup light corn syrup
• 1 cup water
• 2 1/4 cups Spanish peanuts
• 1 tspn butter
• 1/4 tspn baking soda

Stir sugar, syrup, and water over low flame until sugar is dissolved. Continue to cook until candy thermometer registers 240 degrees (about 15 minutes). 

Meantime, spread peanuts evenly over large, well-buttered cookie sheet.  Cook syrup 10 to 15 minutes longer or until it beings to turn golden in color. Mix in butter and soda. 

Pour immediately over peanuts. Pour evenly and not too thick. When hard, break into pieces and store in airtight can or jar.

More "Lost" Recipes from Peanuts Cook Book

Lucy's Lemon Squares (1969)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

(Origin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)

Alabama Peanut-Brittle Yam Cake (1968)

• 1 cup grated yam or sweet potato
• 1-1/2 cups peanut oil
• 2 cups sugar
• 4 eggs
• 2-1/2 cups self-rising flour
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/2 tspn allspice
• 1-12/ tspn vanilla extract
• Peanut brittle topping (see below)

Preheat the oven at 350 degrees. Place all ingredients (except topping) in the large bowl of an electric mixer, and combine. Beat for 3 minutes at medium speed. 

Divide into 3 greased and floured 9-inch round cake pans. Bake 25 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack.

Peanut Brittle Topping
Combine 2 cups crushed peanut brittle, 2 teaspoons vanilla extract, and either 9 ounces of whipped cream or a 9-ounce container of frozen whipped nondairy topping. Sprinkle with additional crushed peanut brittle, if desired. 

More "Lost" Peanut Recipes
Peanut Cake (1911)

Peanut Butter Wafers (1934)

(Origin - "Foods from Harvest Festivals and Folk Fairs" by Anita Borghese, 1977. This recipe was from the Alabama Peanut Festival, first held in 1938.)