Peanut Brittle - cooking recipe

Ingredients

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

Preparation

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