Peanut Brittle

• 1 c. sugar
• 1/2 c. light Karo syrup
• dash of salt
• 2 Tbsp. water
• 1 c. raw shelled peanuts
• 1 Tbsp. butter
• 1 1/2 tsp. soda
• 1 tsp. vanilla
• 2 Tbsp. coarsely chopped green bell pepper
• 2 Tbsp. coarsely chopped onion
• 1/2 c. all-purpose flour
• 1/2 c. yellow cornmeal
• 1/2 tsp. granulated sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. garlic powder
• 1/4 tsp. baking soda
• 1 large egg
• 1/2 c. buttermilk or plain yogurt
• 1 Tbsp. vegetable oil
• 2 Tbsp. coarsely chopped ham or Canadian bacon
• 1/2 c. drained, cooked or canned kidney beans or black beans
• 1/2 c. shredded Cheddar cheese (2 oz.)
• 1/4 c. sliced ripe olives

1. Spray a 9-inch microwave-safe pie plate and the outside of a 6-ounce custard cup with vegetable cooking spray.
2. Place cup in center of plate.
3. Put pepper and onion in a small microwave-safe bowl.
4. Cover with vented plastic wrap and microwave on High, 1 to 2 minutes until crisp-tender.
5. Meanwhile, mix flour, cornmeal, sugar, salt, baking powder, garlic powder and baking soda in a large bowl.

sugar, light karo syrup, salt, water, peanuts, butter, soda, vanilla, green bell pepper, onion, allpurpose, yellow cornmeal, granulated sugar, salt, baking powder, garlic powder, baking soda, egg, buttermilk, vegetable oil, ham, kidney beans, cheddar cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467114 (may not work)