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CAPRINEQUEEN's Photo CAPRINEQUEEN SparkPoints: (3,732)
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1/5/11 9:18 A

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I'll bet it would be good with Walnuts, too. Thanks for sharing the recipe.

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DJ4HEALTH's Photo DJ4HEALTH Posts: 39,288
1/4/11 11:17 P

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Thanks and I don't eat peanuts because of the mold that it carries on them.

Dorothy





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TELLITFORWARD SparkPoints: (10,826)
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1/3/11 11:22 P

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As I'm allergic to peanuts and don't want to be ill, I'd add almonds also.
Kate

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
CAPRINEQUEEN's Photo CAPRINEQUEEN SparkPoints: (3,732)
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1/3/11 5:55 P

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That looks good!

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TEDDYBEARDONNA's Photo TEDDYBEARDONNA Posts: 11,857
1/3/11 4:32 P

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sounds good, but I would use almonds or pecans as I don't care for peanuts. Now just need to figure the calories on this. They do have a good site. I have used their recipes a number of time.



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DEBBIERNDDHC's Photo DEBBIERNDDHC Posts: 461
1/3/11 3:29 P

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i went to this website, my boss recommended. Live gluten freely. It is, of course, created by the General Mills company. And while a part of me may be cynical about it, i am enjoying some of the stuff on there. I found this recipe for brittle that was insanely easy. I found the ingredients already in my pantry and so i had to try it. I did with peanuts, but i think i am going to try pecans next.

8 cups Rice Chex® cereal (gluten free)

1 cup salted peanuts

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon vanilla


1. Heat oven to 325°F. Spray two 15x10x1-inch pans with cooking spray.

2. In large bowl, mix ingredients until evenly coated. Spread in pans in single layer.

3. Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.



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