Grandma Packer’s Peanut Brittle

Combine in heavy saucepan and stir over medium-low heat until butter is melted:
2 C. sugar
½ C. light Karo
½ C. water
1 pound butter
Add:
1 pound nuts (pecans,almonds, peanuts)
Cook on high heat for 8-11 minutes, stirring constantly.
Remove from heat the minute it starts to turn brown.
Pour onto butter cookie sheet.
Let set then break into pieces.

Thai Peanut Sauce

5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce

Blend or process the peanuts until they are fine meal. Reserve.
Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.